Crepes

Crepes are one of my family's favorite breakfast meals. I usually serve them three different ways. Cady enjoys them simply buttered with syrup. Chelsea enjoys them Swedish style and my way is filled with either cottage cheese or sour cream topped with syrup. Colleen enjoys them three different ways Swedish, cottage cheese and German style. Try them out and see which is your favorite.

Ingredients

¾ cup flour
1 teaspoon sugar
Pinch salt
3 eggs
1 tbsp melted unsalted butter
1 ½ cups milk

Optional Swedish butter

½ stick Butter soften but do not melt
3 tbsp Lingonberry jelly

Optional German:

1 Butter
1 Lemon for juicing

Instructions

In a bowl, combine flour, sugar, salt, eggs and melted butter. Stir until smooth. Add milk and mix well. Strain.
Heat a 7-inch crepe pan or non-stick omelet pan and melt 1 teaspoon butter over moderate heat. Pour in 2 or 3 tablespoons of batter. Cook the crepe until it is golden brown on the bottom; then flip it, using a spatula. Remove when golden brown on both sides. Continue until all the batter is used.
Serve with butter and syrup if you prefer or fill center of crepe with cottage cheese or sour cream and roll into a log and cover with syrup. For Swedish style top with Swedish butter and enjoy!
Swedish Butter: Mix together soften butter and Lingonberry jelly using a spoon.
German style: Butter crep and squeeze fresh lemon juice