CREPES Name: BRANDI THOMAS Base: SHAW AFB Recipe: Ingredients: * 2 cups all-purpose flour * 1 cup milk * 6 tablespoons butter, melted * 3 eggs * 4 tablespoons granulated sugar * 1/4 teaspoon salt Preparation: Process the flour, butter, sugar, eggs and salt in a blender until the mixture is smooth. Add the milk 1/3 cup at a time, until the batter is a liquid consistency. Set batter aside for 20 minutes. Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.