LAURA LEE ALICE
COOKS
®
Easy Crepes makes about 12 crepes
Ingredients
• 1 cup baking mix
• ¾ cup milk
• 2 eggs
You will need a lightly greased 6 to 7-inch skillet.
Instructions
1. Heat the skillet until hot.
2. In a medium bowl, beat all ingredients with a hand mixer until smooth.
3. For each crepe, pour 2 tablespoons of batter into the skillet; rotate the skillet until the batter covers the bottom.
Cook until golden brown; loosen the edge and flip to the other side; cook that side until golden brown.
4. Placing parchment paper in between, stack the crepes; keep them covered to prevent them from drying out.
Info
• To refrigerate; stack 6 crepes together with parchment paper in between; place in a zip-top bag; use within 2 days.
Freeze no longer than 2 months.
KEYWORDS
easy crepes, simple crepes
Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac