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3 eggs
1/2 tsp salt
1- 1/2 cups flour
2 cups milk
zest of 1 lemon (optional)
1/4 cup oil for cooking

• Beat the eggs and salt until well combined.
• Gradually add flour while continuing to beat.
• Gradually add the milk while continuing to beat.
• Leave finished batter on the counter for at least 2 hours, or
• Wrap and place in fridge overnight.

• Melt 1/2-1 tsp of oil in a hot no-stick pan.
• Tilt the pan to run fat around all of the bottom pan surface.
• Pour a little batter into pan.
• Remember, you cannot make good crepes unless the pan is hot.
• Keep the heat at only 1 or 2 marks below "HOT".
• Tilt pan, to let batter to run around to cover the pan.
• When the bottom is golden brown and top lost its wet look, flip over.
• Shake pan to settle crepe evenly in pan.
• Cook until bottom of crepe is also golden.
• Tilt pan over plate and slide crepe out onto a platter.
• Repeat until all the batter is used up.

• Spread crepe with a filling and roll up.
• Repeat until all the crepes are rolled up.
• Sprinkle confectionary sugar on the top. Makes 12 - 15 crepes

When you are comfortable making crepes try using 2 pans.



My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!