In medium bowl, whisk eggs and salt. Whisk in flour, milk and butter until smooth. Cover and refrigerate for at least 1 hour. Stir batter before using. Heat a 7 or 8-inch (17 or 20 cm) crêpe pan or skillet until very hot. It is ready when a few drops of water skitter across the pan and evaporate quickly. Grease skillet lightly with oil or shortening. Raise pan from heat with one hand and with the other hand pour about 3 tbsp (45 mL) batter all at once into pan. As you pour, turn and tip pan several times so that batter forms a thin film over bottom. Cook over medium heat until top is set, about 30 seconds. Loosen edges, turn over and cook a few seconds. Lift cooked crêpe with spatula onto wire rack to cool. Repeat procedure until all batter is used. Makes about 18 crêpes.


To Make Ambrosia Filling: Combine all ingredients. Chill to blend flavours. Place about 1/4 cup (50 mL) filling on each crêpe, fold as desired. Garnish with more fresh fruit and yogurt. Drizzle with maple syrup, if desired. Makes 4 cups (1 L).



Crêpes can be made ahead of time and frozen. Stack cooled crêpes with sheets of waxed paper between each. Place cooled crêpe stack in resealable freezer bag and freeze until needed.

Farm Fresh Eggs in Calgary

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