Basic crepe batter

Yield: 12 servings

Measure Ingredient
3 Eggs
¼ cup Flour
1 tablespoon Sugar
1¼ cup Milk
¼ teaspoon Salt
2 tablespoons Butter
Softened or melted

Beat eggs until light. Gradually add milk and flour alternately, beating until smooth. Beat in salt, sugar and butter. Cover batter and chill at least 1 hour or overnight. Heat a lightly greased crepe pan or frying pan. Remove from heat. Spoon in about 2 - 3 tablespoons of batter. Return to heat. Brown lightly then turn and brown the other side.

Keep cooked crepes covered and warm if using immediately or cool completely then stack with waxed paper and refrigerate or freeze.

Note: Batter may also be used immediately after mixing.

Strawberry Cream Filled Crepes (Paulette Valois) Servings: 6 2 c Strawberries 2 tb Icing sugar ½ c Strawberry jam 1 c Whipping cream 1 ts Vanilla 12 Crepes

Reserve 6 strawberries for garnish. Slice remaining berries, set aside. Whip cream, icing sugar and vanilla to stiff peaks. Fold in fruit. Spread each crepe with jam. Spoon filling down center of each crepe, roll up. Place 2 crepes, seam-side down on plate. Garnish with reserved strawberries. Sprinkle with icing sugar and serve immediately.

Note: Raspberries, Blueberries, Peaches, Bananas, Kiwi fruit or a combination of these are also very tasty.

* QMPro 1.0 90-8356 * New Jersey, The Garden State ~-- WILDMAIL!/WC v4⅑ * Origin: The Magic Dominion 1:107/614 n.j.

908-583-7894 28⅘ (1:107/614.0) ====================================================================== ==== Packet: NARROWS Date: 06-25-95 (08:26) Number: 23788 From: Sherree Johansson Refer#: NONE To: Gary Greaves Recvd: NO Subj: Australian Recipes? CR So Conf: (159) FIDO: Cooking From: VERN OLSON

From: Pat Stockett Date: 06-26-95 (06:04) (159) Fido: Cooking

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