Yield: 24 Servings
|2 cups||All-purpose flour|
|4 tablespoons||Cooking oil|
|1 teaspoon||Granulated sugar|
Date: Thu, 18 Apr 1996 06:16:12 GMT From: Anne Sheresky <sheresky@...> 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 crepe pan. Tip pan to swirl batter all over pan bottom. Remove when underside is lightly browned. Stack with waxed paper between each crepe. Secure in plastic bag and store in freezer. Use as needed.
Serving suggestions: fill with homemade or canned fruit fillings and top with whipped cream, or cut ice cream 1 x 1 x 4 inches long - roll inside and cover with sauce (chocolate, butterscotch, or fruit).
Notes: Brown side should be on the outside when rolling crepes. I have made crepes easily in a small non-stick frying pan, the trick is to try and keep them thin. This recipe says to use a crepe pan - but a true crepe pan has a rounded top which you turn upside down and dip into the batter.
Source: Company's Coming Desserts - Jean Pare MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #108
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .