Sunday, March 4, 2012


Breakfast crepes!  A favorite around my house.  And it's an old recipe from years ago, when Julie was in girl scouts, and this is from her girl scout leader.....if you're out there, Mrs. Matthews! 

Filled with lingonberries, yum!

4 eggs, beaten
1 cup flour
1 t. salt
3 T. sugar
1 cup milk
1 t. vanilla
4 T. butter, melted

Beat eggs.  Add milk and flour alternately.  Mix.  Add salt, sugar, vanilla.  Add 1 T. melted butter and mix on medium-high.  Use 1/4 - 1/3 cup for each crepe.  Saute each crepe, on both sides, in melted butter in crepe pan.  Remove to plate, add filling, roll, and sprinkle with powdered sugar.