Entree Crepes

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  • 4 Eggs
  • 1 cup Flour
  • cup Milk
  • cup Chicken Or Beef Stock
  • 1 tablespoon Cooking Oil
  • teaspoon Salt
  • 2 tablespoons Butter Or Margarine, melted


  1. Mix all ingredients together until absolutely smooth. The batter will be slightly runny, thinner than pancake batter (it should be). Use a crepe pan or small fry pan. Heat pan until moderately hot (the right temperature will be arrived at – either the batter sets up too quickly or deosn’t set up at all- you’ll find the right middle ground. Pour about one small ladle’s worth of batter on edge of pan and swirl immediately to cover rest of bottom of pan. It should run out smoothly and evenly. When edges curl, flip crepe for a moment, and then remove. Make a stack, fill them up


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