|⅔ cup||All-purpose flour|
|4 teaspoons||Margerine or butter|
In blender, whirl milk, eggs and flour until smooth (or blend milk and eggs with wire whip and flour until smooth). Let rest at room temperature for at least 1 hour (or cover and refrigerate until next day; bring batter to room temperature before cooking). Place a 6 or 7 inch crepe pan or other flat bottomed frying pan on medium heat. When hot, add ¼ teaspoon or margerine and swirl to coat surface. Stir batter and pour in about 2 tablespoons, quickly tilting pan so batter flows over entire flat surface. If heat is correct and pan is hot enough, crepe sets at once, forming tiny bubbles (don't worry if there are a few holes). If pan is too cold, batter makes a smooth layer. Cook until surface is dry and edge is slightly brown. Then turn with a spatula until other side is brown.
To serve, spread with Philadelphia cream cheese and roll up. Top with sour cream and fresh strawberry sauce (or any fruit sauce or syrup desired.).
Recipe by: innkeeper Joyce Haegelin of Lafayette Clubhouse Posted to MC-Recipe Digest by SuzyWert@... on Feb 12, 1998
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