The Farmer Family Cookbook

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Ingredients

• 30.15 eggs
• 10.05 cup milk
• 10.05 cup flour
• Pinch of salt

Filling:

• 10.05 quart bottled peaches, reserve juice from jar (about 2 cups)
• .50.025 cup sugar
• 2.50.125 tbsp cornstarch
• .250.0125 cinnamon

Steps

1. Beat the eggs, milk, flour and salt together until smooth. For each crepe, lightly butter an 8 inch skillet. Heat over medium heat. When butter is bubbly, pour a scant 1/4 cup batter into the skillet. Immediately rotate pan until batter covers the bottom. Cook until golden. Turn and brown the other side. Repeat process until batter is gone.
2. Peach Filling: Drain and reserve juice from the peaches. Cut peaches into bite-sized pieces. Mix sugar, with cornstarch and cinnamon. Stir in reserved juice. Cook until bubbly. Add peaches and warm. Serve with crepes.