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Inn on the Twenty
Jordan, Ontario, Canada
This French pancake recipe is very versatile and produces a tender crepe.
Whisk together all ingredients until smooth. To make crepes, heat a crepe pan or Teflon-coated pan over medium heat and grease lightly. Spoon a little crepe batter into pan and swirl around, creating an even, thin layer. Allow to cook until top of crepe loses its shine, about 3 minutes. Turn crepe and cook 30 seconds more. Repeat process, being certain not to stack crepes on top of each other until cool, or they will stick.
Makes: 12 large or 24 small crepes.
This recipe was published in Inn on the Twenty Cookbook by Anna and Michael Olson, Whitecap Books (p. 126).
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