Aryan worked for my grandparents when my mother was a teen. This is her crepe recipe as handed down to Mom and then to me. It's a family favorite for weekend breakfast and for dessert. We've even framed the recipe for the kitchen wall!

Ingredients

4 serv.

all-purpose flour↗1⁄2 cup
salt↗1⁄2 teaspoon
eggs↗2
milk↗2⁄3 cup
vegetable shortening↗1 tablespoon
powdered sugar↗
(10 ounce) package frozen sliced strawberries in syrup, thawed (optional)↗1

Step-by-step instructions

1
Melt shortening over medium heat in a large non-stick cooking pan or crepe pan.
2
While shortening melts, combine and whisk other ingredients. Make sure no lumps remain.
3
Add melted shortening and mix well.
4
Pour just enough to coat bottom of pan. Thin is good with crepes. Tip the pan to fully coat the pan with a thin layer of batter.
5
Flip when the crepe slides easily around the pan and has a golden color.
6
Place on plate, add strawberries and roll crepe.
7
Sprinkle with powdered sugar.

Source: food.com

Original recipe ↗

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