Crepes

Ingredients:

2 ½ cups fresh goat milk

1 cup whole wheat flour     

5 eggs

Blend all together at a low speed until well-mixed and smooth.

Heat a 10 inch or 12 inch skillet (I work with two pans at a time to build a stock-pile of crepes since they go fast!). Reduce to medium – medium/high flame.

Butter the hot skillet well.  Pour in 1/4 cup (10 inch pan) or 1/3 cup (12 inch pan) of batter, then quickly tilt the pan back and forth to get a thin layer of batter to cover the entire bottom of the pan.  Keep swirling the batter around the outer edges of the pan until it doesn’t flow anymore.

Put pan back on flame and cook until the crepe is solid enough to flip.  Use the spatula to loosen around the edges of the crepe before flipping.  If the crepe tears when you try to flip then it was too soon.  Give the mangled crepe to the dogs and start over…you’ll get the hang of it after a bit of practice!

Drizzle honey down the center of the crepe and roll up or fill with berries and whipped cream or sprinkle with powdered sugar or…the possibilities are endless!

Makes about 30 12-inch crepes.