Thursday, September 3, 2009
1 1/2 c. flour
2 tbsp. oil
1/8 tsp. salt
1 1/2 c. milk
makes 24 crepes
In a mixing bowl, combine eggs and salt, add flour alternately with milk, beating until smooth after each addition. Add oil and beat. Refrigerate for an hour. Cook on upside-down crepe griddle according to manufacturer's directions, or in skillet with non stick coating.
Crepes may be made in advance, wrapped in foil or plastic wrap, and stored in refrigerator for 1-2 days.
After I make all of the crepes. I whip a pint of cream add sugar and vanilla and store in fridge while peeling peaches.
I peel around 8 peaches and slice them up then add 1/8 cup sugar to the peaches.
To put together the crepes is soooo easy - Just lay a layer of peaches onto the crepe add a little whipped cream, roll up and then top with a little more whipped cream! Sprinkle a little powdered sugar on top. So easy and Yummy too!
Posted by Kathy Lowe at Thursday, September 03, 2009