Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Flour |
| 1 cup | Milk |
| 4 \N | Eggs |
| ¼ cup | Vegetable oil |
| \N \N | Fresh or canned fruit, unsweetened |
| \N \N | Whipped cream (optional) |
| \N \N | Powdered sugar (optional) |
Combine flour, milk, eggs, and vegetable oil. Beat with a spoon until mixture is smooth. Heat crepe pan, and butter the pan to just coat bottom and sides. Pour in ⅓ cup batter and tip pan to coat bottom with batter and make into a round pancake shape. Cook crepe on medium heat until crepe looks dry, turn crepe and continue cooking until done (about 30 seconds).
Place fruit in crepe and roll up. Top with whipped cream or powdered sugar.
Makes 8 to 10 9" crepes
NOTES : I like to make these for a change for breakfast. I use a number of fresh fruits (bananas, peaches, strawberries, pineapple, and pears). The crepes are good without the whipped cream or powdered sugar. I usually have them plain because of a diabetic in the family.
Recipe by: Iris Posted to MC-Recipe Digest V1 #538 by hister@... (Iris E. Dunaway) on Mar 23, 1997