This is my mother’s crepe recipe as would be used in Palacintas. They can also be used as dinner and dessert crepes with your choice of fillings.
- 2 Eggs
- 2 c Flour
- 2 ½ c Milk
- ¼ c Sugar
- 1 oz Brandy
- Combine all ingredients and beat until it is a smooth thin batter. If it is too thick, add a little more milk.
- Brush a hot skillet with oil. Pour approximately 2 to 3 Tbsps. of batter into the pan and tip to coat the bottom of the pan with batter.
- When brown on the bottom, flip and brown the other side.
- Transfer to warm plate.
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