Yield: 24 Crepes
|1⅞ cup||All-purpose flour|
|4 tablespoons||Cooking oil|
|1 teaspoon||Granulated sugar|
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