Grandma’s French Pancakes
August 23rd guest: Robert Kauper
2 cups warm milk
4 table spoons sweet butter / melted
3 large eggs beaten well
2 cups flower
In a quart jar pour in milk, melted butter, beaten eggs, sugar and salt. Shake well. Add flour and shake again to form a thin batter.
In a French crape pan or cast-iron griddle heated to med high pour a small amount of batter in the pan and swirl to form a nice round crape flip when set and dry in top.
Repeat till you have enough pancakes or have decided to just go to the store and buy some to save a little / lotta time
Chefs note: Good quality crapes are available at almost all good grocers or they can be done as much as tree days ahead and chilled.