Yield: 12 servings
|¾ cup||Pancake mix|
Combine all ingredients, mixing until smooth. Let stand 5 minutes.
Heat 6 to 7" crepe pan over medium high heat; grease lightly. For each crepe pour about 2 tbsp batter (½ of a ¼ cup measure) into hot, prepared pan; immediately tilt pan to coat bottom evenly with thin layer of batter. Cook 45 seconds or until top looks dry. Turn; continue cooking about 20 seconds. Stack crepes between sheets of wax paper. May be frozen up to 3 months. Thaw in refrigerator.
Recipe By : Aunt Jemima ad
From: Meg Antczak Date: 09-07-95 (15:04) (159) Fido: Cooking