10/18/2026
Sunday’s recipe
French crêpes batter
 Three eggs
One cup of flour, all purpose,
One cup whole milk,
1/4 cup heavy whipping cream,
Pinch of Himalayan salt or sea salt,
Combine all ingredients with together until batter is smooth cover with plastic wrap Place in a refrigerator for two hours
 Next
Place crêpe pan or a skillet with a low side on top of stove, medium low heat
Note make sure pan is nonstick
Brush pan with melted butter, lightly
Ladle or use a half cup measuring cup batter pour into pan
After two minutes, flip crêpes,
Note crêpes should be lightly brown
Fill crêpes what you desire
No to make a sweet crêpes, add 1 tablespoon sugar to batter
This morning crate I made fresh mozzarella cheese, tomato, and basil and homemade bagels 
