Crepes by Suzette

In Crepes by Suzette by Monica Wellington, Suzette, is a Crepe vendor in Paris.  She moves her cart around the city and whips up crepes filled with assorted jams, fruits and other delicacies. Flipping through the pages of this book you will find illustrations based on famous French paintings, learn some French words, and even find Suzette's famous recipe for Crepes.  Getting hungry yet?
I know I am!

Suzette's Crepe Recipe
Makes about 8 crepes

2 eggs
1 cup milk
1 cup flour
1 tblsp melted butter
1 tblsp sugar
1/4 tsp salt

Utensils: a big bowl, whisk, ladle, spatula, and a large frying pan (or Crepe pan)

In a bowl, beat the eggs with a whisk.  Beat in the milk. Then add the flour and mix well until very smooth.  Add the melted butter, sugar, and salt to the batter and blend well.  It should be the consistency of very heavy cream.  Add slightly more milk if necessary,  (Alternatively, the mixing can be done in a blender or food processor.)  The batter can be used immediately, but even better, cover and chill 1 hr or overnight.

Heat the pan and brush lightly with melted butter,. Pour in a ladelful of batter (about 3 tblsp). Quickly swirl the pan around so the batter spreads out thin.  Cook over med-high* heat until the crepe is set and the edges are lightly browned and lift up easily, about 2 minutes.  Flip it, spread it with your favorite filling and cook for about another minute.  Fold it in half, and then in half again, creating a triangle, then serve! Bon appetit!