Yield: 36 Servings
|2 tablespoons||(30 mL) liquid shortening|
|1¼ cup||(310 mL) flour|
|½ cup||(125 mL) evaporated skimmed|
|1 cup||(500 mL) water|
Place eggs in blender; whip to mix well. Add salt, shortening, flour, milk and water. Whip to blend thoroughly. Allow to rest 1 hour at room temperature before using. Cook crepe in pan according to manufacturer's directions.
Exchange 1 crepe: ¼ full-fat milk Calories 1 crepe: 30