“I’m a French Canadian from Montreal, this recipe is one amongst the first ones that I learned as a runt bit one rising up and can either be served venerable style with REAL maple syrup on top or cool with ice cream rolled into it and chocolate syrup on top as a barren location.”
- 1 cup all-goal flour
- 1 egg
- 2 cups milk
- In a mixing bowl, mix flour, egg, and milk.
- Heat a mountainous skillet or crepe pan over a medium-excessive warmth. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, grasp the pan and turn it by rotating your wrist, spreading a PAPER THIN quantity in the pan. Flip the crepe when it starts to bubble. When it is some distance accomplished cooking, settle away it and repeat this job with the final batter.