Simple Breakfast Crepes

Blend eggs, milk and oil or shortening together for a few seconds. Then add flour, sugar, and salt. Blend all ingredients for 30 seconds and let mixture rest in refrigerator for 1/2 hour to let air bubbles dissipate.

To cook:

Add butter to a hot, 7 inch non-stick pan. Pour in a small amount of batter (1/4 cup) and make thin by swirling pan to distribute evenly over bottom. Cook over medium heat until edges dry slightly and brown just a little, turn over to finish cooking. When cooked, remove to a plate and add toppings of choice, whipped cream or a dusting of powdered sugar.

NOTE: To freeze for future use, do not add toppings and place a piece of wax paper or parchment paper between each crepe. (makes them easier to remove as many as you want). Thaw them out and pop them individually in a heated pan for a few seconds to revive them. Proceed with toppings.

My sister and I loved Saturday mornings with my mom making these treats for us. We would top them and roll them into a tube shape. The second World War was going on, but these had a calming effect on us for a little while anyway. Now, I make them for my grandchildren and the sweet and tasty memories just flow over me. Try these out and make some of your own memories. Bon Appetit