|Real French Crepes|
"I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a infant growing up and can either be served traditional fashion with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a wasteland."
- 1 cup all-motive flour
- 1 egg
- 2 cups milk
|Prep : 2M||Cook : 7M||Ready in : 15M|
- In a mixing bowl, integrate flour, egg, and milk.
- Heat a big skillet or crepe pan over a medium-excessive heat. Spray the pan with non-stick cooking spray. Pour about 1/three cup of batter into the pan, elevate the pan and flip it via rotating your wrist, spreading a PAPER THIN amount inside the pan. Flip the crepe whilst it begins to bubble. When it is finished cooking, get rid of it and repeat this manner with the closing batter.
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