Makes about 14 crepes

4 eggs
1 1/3 cups milk
2 tbsp oil or melted butter
1 cup flour
½ tsp salt

In bowl or blender, beat eggs slightly.  Add remaining ingredients and beat until smooth. Heat a 7- or 8-inch fry pan over medium high heat.  Be sure pan is hot before adding batter.  Grease pan lightly before cooking each crepe.

Pour a scant ¼ cup of batter at a time into fry pan, tilting pan to cover bottom.  When crepe is set, remove or if desired, turnover to brown other side.

Serve with butter, cream cheese or whipped cream and fruit, jam, prepared pudding and pie fillings or sugar.

To make ahead: Cook, cool and refrigerate or freeze.  Reheat, covered at 350° for 20-25 minutes.

For main dish crepes combine 2-3 cups cubed cooked meat, seafood or poultry with ½ can condensed soup.  Spoon mixture into each crepe, roll up and place in baking pan.  Add ¼ cup milk to remaining soup; spoon over crepes.  Sprinkle with cheese.  Bake at 375° for 20-25 minutes or until bubbly.

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