Recently I chatted with a childhood friend, Rosalie, and she commented on how her mother would make crepes for her and her sister for breakfast when they were children. It was a quick "on the run to catch the bus" breakfast, and the tradition has been carried on in their families.
Rosalie's family has ties to the Alsace Lorraine region of France which was once part of Germany. Thus, the crepes have continued to be a part of their family tradition.
Lina's Crepes
3 eggs
1/2 cup flour
3/4 cup milk
Put a pat of butter in a skillet, pour in a small amount of batter, swirl around, flip, brown the second side a little and then roll with sugar or fruit.
