Addie
Chef Extraordinaire
My MILs recipe was the same, very basic, but she used that for every kind of crepe (palachinki in Slovak) including sweet. Her logic was you didn't need sugar since you would be slatheriing jam/jelly on it.
She used a blender and put 1 cup low-fat milk in there, then 3/4 cup flour, a teaspoon of sugar, and one large egg. Whip it all up in the blender and then pour, swirl, wait a miinute, flip and move to a plate. Himself and the kids would line up at the stove as I turned them out one by one, then head back to the table to spread whatever jelly/jam they liked, roll up, and maybe top with a little sour cream. So good!
Just curious. Why low fat milk when you are putting jams, jellies, sour cream on them?