I Know You Hungry

Making crepes is not hard. If you can make pancakes, you can make crepes. These instructions are used to make about 20-24 crepes. Fill them and add fruit on top and enjoy

Ingredients

• 4 eggs
• 1/8 teaspoon salt
• 2 cups of flour
• 1 1/8 cups milk (1 cup plus 2 Tbsp.)
• 2 Tbsp. cup melted butter or margarine

Steps

1. Gather your ingredients.
2. Break four eggs into a bowl.
3. Add 1/4 teaspoon of salt to your eggs.
4. Whisk your eggs and salt together until the egg looks uniformly yellow.
5. Measure two cups of flour.
6. Add some of the flour to the egg mixture.
7. Whisk the flour into the eggs. It will be a bit lumpy right now, but that's okay.
8. Whisk some of the milk into the batter. It will get thinner. Keep adding milk and flour alternately until you've added it all.
9. Whisk the batter until it is smooth. It shouldn't take more than a minute or two to whisk it smooth, from the time you started to add the flour.
10. Add the melted butter to the batter, and again, whisk it until it's smooth.
11. At this point, your batter is ready to go, and you can begin making the crepes whenever you are ready. You can make the batter a few hours, or even a day, in advance of when you cook the crepes. If you let it sit for a long time, the butter will separate from the rest of the batter, but you just need to whisk it for ten seconds or so, and it will be ready to use. I've kept my batter for several days, and it has been fine. After a couple of days, the batter gets a bit darker in color, but the crepes still taste fine.
12. Select an eight inch non-stick skillet. You don't need a fancy crepe pan. It's okay to make larger crepes if you want to, just use more batter. Use about one-fourth of a cup of batter to make a crepe in this size pan.
13. Pour the batter into the pan.
14. As you pour the batter, twirl the pan around.
15. As you twirl the pan, the batter coats it and makes the crepe. If you put in too little batter to begin with, pour in some extra batter to fill in the gaps.
16. As the crepe cooks, it changes in appearance. You can usually see a lace pattern developing on the underside of the crepe.
17. When it has set, you'll be able to see the spatula through the crepe and also the crepe will usually slide around when it is ready. (It may stick a bit at the edges though.)
18. Slip the spatula under the crepe. Sometimes you need to poke it a bit. If it helps to pick up the edge of the crepe with your fingers, do it.
19. Flip the crepe over. If you're skillful, you can flip the crepe with a quick action of the wrist and no spatula.
20. After the second side has cooked for maybe twenty seconds, slip it out of the pan onto a plate for serving, or into a baking dish that you can put into a warmed (200°F) oven.

http://www.wikihow.com/Make-Crepes