Weekend Crepe Brunch

Weekend Crepe Brunch

Weekend Crepe Brunch

For Crepes:
     2 Eggs
     1 cup Milk
     ¾ cup Cornstarch
     pinch of Sugar
     pinch of Salt
     Butter

Toppings:
     Assorted Jams or Preserves
     Powdered Sugar
     Lemon wedges
     Orange wedges
     Nutella
     Honey 

Whisk eggs, sugar, milk, salt, and cornstarch until well combined and smooth.

Heat a large nonstick frying pan and coat with butter. Using roughly 1/4 cup of batter, pour the batter into the pan and swirl so the batter coats the pan in a paper-thin, even layer.

Cook on one side until the crepe begins to bubble and the sides curl up slightly. Flip the crepe and cook on the other side.

Slide the crepe onto a plate, fill with toppings, and fold. Serve immediately. Makes 10-12 crepes.