These are quick and easy to make. Do, however, mix the wet stuff first, before adding the salt and flour to the liquid. Otherwise, you end up with a lumpy (but tasty) mess.
I use a cast-iron griddle, over med-low flame, and it is imperative that you roll the griddle around to distribute the batter. If you do that, you get nice thin, almost see-through, crepes. The edges curl up when it is time to flip them, and they stay in tact during the flip.
Overall, a great recipe, but the mixing steps are a little off....
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7 users found this review helpful
These are quick and easy to make. Do, however, mix the wet stuff first, before adding the...
