Blueberry Crepes
Ingredients:
- 4 large eggs
- 1/2 tsp. salt
- 2 cups unbleached all purpose flour
- 2 1/2 cups (or more) 2% milk
- Melted butter
Directions:
Whisk eggs and salt in large bowl. Gradually whisk in flour, then milk. Strain into medium bowl. Let stand 1 hour.
The batter should be the consistency of heavy cream. If necessary, add more milk to the batter to thin it. Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 4 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter for each crepe. Stack crepes on plate and keep warm until serving.
To serve, fill each crepe with fresh blueberries, then roll up. Drizzle with maple syrup.
Makes 12 crepes.
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