Dad has been making crepes on Sunday General Conference morning for years, and the tradition continues to live on. Every April and October we can be sure that we will eat crepes with whipped cream, strawberries, and the new addition of homemade chocolate. Dad has taught Aleasha and I how to properly make a crepe - the perfect batter, the ideal pan, and the wrist motion to make the ultimate shape. Every child is such a fan of this tradition, that many have tried to carry it on in their own homes, even some of the brothers!
1/4 tsp. salt
2 c. flour
2 c. milk
1/2 c. melted butter
-mix eggs and salt, gradually add flour and milk
-beat with electric mixer or whisk until smooth; beat in melted butter
-refrigerate batter at least an hour; afterwards add milk to get the right consistency
-cook in 8 inch pan with 1/3 c. batter for each crepe, on medium heat
-makes 30-35 crepes
-recipe x4 makes 1 gallon of batter
Thanks dad for passing on your tradition to the next generation!