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Homemade Crepes


  • 5 eggs
  • 1 glass whole milk
  • 1 glass all purpose flour, sifted
  • 1 tablespoon butter, at room temperature
  • A pinch of salt
  • Margarine or butter, for cooking the crepes


  1. Using an electric mixer – beat the eggs until fluffy. Add the butter.
  2. Gradually, add flour alternating with milk. Add salt. The batter should be very thin. Refrigerate for 1 hour.
  3. Heat 1/3 teaspoon of margarine in a frying pan. Pour a very thin layer of batter in and fry until golden brown on both sides. It is important to make the crepes as thin as possible. Repeat with the remaining batter, wiping the pan with margarine and stacking the crepes into a plate.

Romama’s Note: Homemade Crepes can be used immediately, refrigerated for up to 3 days, or frozen for up to 3 months.

Romama’s 2nd Note: When you pour the batter into the pan, twirl the pan quickly to shape the batter into a tough circle. The first crepe hardly ever comes out as nice as the rest, so don’t be disappointed!

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