Birthday Crepes

In October 2001, we took the family to DisneyWorld for vacation during the Minnesota State Educator's Conference, a 5-6 day weekend for school age kids. It was a great trip and we enjoyed the rides and princesses at DisneyWorld as well as Sea World, Animal Kingdom, Universal Studios, Blizzard Beach, and Epcot Center. At Epcot Center, we "toured the world" and sampled the food from every country. Everyone's favorite was the crepes from France. Shortly after we returned home, Evan celebrated his 13th birthday and requested crepes for his birthday breakfast starting a new family birthday tradition.

2 eggs
1 cup milk
2 Tbsp butter, melted
1 cup flour
1/2 tsp salt

Combine eggs and milk and beat well. Add flour and salt and continue to beat until well blended. Add melted butter while beating and beat until smooth. Let batter stand 30 minutes (I never have time to follow this step....but I usually let the batter sit a few minutes while I set out dishes, berries, chocolate sauce and whipped cream for the crepes). Heat 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into pan, tilting to spread evenly. Cook until there is no liquid left on top of the crepe (approximately 1 minute). Remove from pan and serve immediately. Stack crepes with wax paper between to avoid sticking and keep covered with a towel so they do not dry out.
We usually serve crepes with fresh berries and whipped cream or Hershey's chocolate syrup and whipped cream but try any combination of fruits, meats, cheeses, or syrups to suit your taste.
Note: the crepes do not keep well so make only what you'll eat and serve immediately.
Yield: 6-10 crepes