Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Eggs |
| \N dash | Salt |
| 2 tablespoons | (30 mL) liquid shortening |
| 1¼ cup | (310 mL) flour |
| ½ cup | (125 mL) evaporated skimmed |
| \N \N | Milk |
| 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