Yield: 24 Crepes
Measure | Ingredient |
---|---|
4 \N | Eggs |
1 cup | Milk |
1 cup | Water |
1⅞ cup | All-purpose flour |
2 tablespoons | Cocoa |
4 tablespoons | Cooking oil |
1 teaspoon | Granulated sugar |
¼ teaspoon | Salt |
Beat eggs in large bowl until frothy. Add rest of ingredients. Beat smooth. Cover and store in refrigerator overnight or at least a few hours. Add milk before cooking if too thick. Pour 2 tbsp. in greased hot cr=EApe pan. Tip pan to swirl batter all over pan bottom. Remove when underside is lightly browned. Stack with waxed paper between each cr=EApe. Secure in plastic bag to store in freezer. Use as needed.
Source: Company's Coming Desserts - Jean Par=E9