I know it's been a while since my last post but don't worry I'm still here.  And you'll be glad that I am after I share this next recipe.  It's French Crepes adapted from the Jassigneux family recipe.  Not my family but two young ladies who came all the way from France to go to school and I was lucky enough to have them in one of my classes.


French Crepes

Ingredients
1 lb        All-Purpose Flour
1/2 tsp.  Salt
5           Medium Eggs 
1/2 cup  Vegetable Oil
1 qt        2% Milk   (you may not use all of it)
Vegetable Oil to oil pan.


Directions

1. Pour the flour and salt in a large bowl and make a hole in the middle.
2. Put the eggs and oil into the hole and start stirring the flour with a wooden spatula.  When the batter gets thick and hard pour some milk while stirring, a little at a time, until the batter is liquid and uniform.
3. Let sit for 30 minutes.
4. Heat a pan with a small amount of oil in it.  When hot, pour a ladle of batter (about 1/3 cup) in the pan, swirling to coat the bottom of the pan evenly. 
5. Cook the crepe until set and light brown, about 30 seconds. Flip it over and cook a few seconds longer.
6. Remove from the pan. 

Fill or spread the crepes with any topping you like, my personal favorite is Nutella with strawberries.


Enjoy