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Neuman Family Crepes (Fahna Cooken)

This recipe for breakfast crepes has been in my family for many years. These breakfast crepes can be coated with butter, and rolled with confectioners sugar or layered with jam.

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Ingredients:

     1/2 cup milk 
     1   egg
     1/4 teaspoon sugar
     2   tablespoons flour (well rounded)

(Serves 1, Approximately 4 crepes)

Mix ingredients slowly with a spoon to prevent lumping of flour. Use automatic mixer to smooth mixture.

Heat crepe pan over medium heat and coat with butter. Pour crepe batter, swirling to create thin crepe.

Turn crepe after edges are brown.

When done with first crepe, recoat pan with butter and repeat for remaining crepes.

Spread jams or other fillings on crepes or just coat with butter and sprinkle with confectioners sugar.

Roll the crepe tightly (so that it spirals over itself many times) and serve.

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Jewish cooking.