Thin German Crepes


  • 5 eggs (well beaten)
  • ¼ teaspoon salt
  • 1½ cups flour
  • 2 tablespoons sugar
  • 2¼ cups milk


Add salt, sugar and flour to beaten eggs to make a smooth paste. Add milk and stir well until thin and creamy. Let sit for 5-10 minutes to thicken.

Stir again and cook as pancakes with a hot buttered pan.

Re-apply small amounts of butter as needed.

Serve with lemons and sugar, rolled up and cut, or with any accompaniments you want.

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