My Mothers Sweet Crepes Recipes

Steps:

• Pour the batter into a pitcher or other container with a pouring lip.
• Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.).
• Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.
• Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.
• Stack the finished crepes between sheets of wax paper.
• Use immediately or let cool, wrap airtight and freeze for up to 1 month.

Steps:

• Add dry ingredients into a large mixing bowl. Stir thoroughly.
• Mix in 4 large eggs followed by 1 tbsp cooking oil and at least 4 cups of milk.
• Whisk together all ingredients until thoroughly blended.
• The batter should be fluid but not too wet. It should be similar to the consistency of liquid dish soap or ketchup. If it's heavier than that add some milk or water. If it's too fluid add some flour to thicken it a bit.
• Add or reduce the sugar according to your taste but remember, these are "sweet" crepes.
• On the stove, preheat (medium heat) approximately 1 tablespoons of cooking oil or shortening in a 10-12 inch cast iron skillet until the oil covers the entire skillet's surface.
• Using a ladle, pour four separate crepes into the skillet. Cook on medium heat until the top of the crepe loses most of it's fluidity. It will also dull in color(approximately 1 minute), flip the crepes and cook the other side approximately 30-40 seconds.
• Remove from heat and repeat until there is no more batter.
• A fully cooked crepe should be browned on both sides, the edges a bit crispy and a rubbery internal texture.
• Serve flat on a plate with butter and syrup or serve rolled stuffed with cream cheese or butter and jam. Other toppings and fillers include peanut butter, jelly, jams, molasses (my favorite), brandy, powdered sugar, brown sugar.
• They're also a great "snack". Roll jellies, jams, cream cheeses, etc. into the remaining crepes and store them in the refrigerator for a quick snack. They can be eaten cold or heated.