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| 2 cups |
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Flour |
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| 1/4 cups |
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Sugar |
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| dash |
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Salt |
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| 2 |
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Eggs |
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| 1 cup |
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Milk |
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| 1-1/2 cups |
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Water |
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| 2 Tbs |
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Vegetable oil |
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| 1 |
Combine flour,sugar and salt. Make a hole in the mix, place eggs and beat them. |
| 2 |
Gradually add and stir in milk, water, and oil. Add 1/8 more water to thin. |
| 3 |
Heat & grease an 8" skillet. Add 3 tbs batter. Lift and tilt pan until bottom is evenly coated. Cook until top appears dry; Remove from pan stack on a plate. Repeat with remaining batter, greasing skillet as needed. |
| 4 |
Crepes may be frozen for up to 3 months by stacking waxed paper in between each one. Thaw in fridge. Fill with filling and bake at 350° until cheese melts. About 10-14 minutes. |
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| Recipe Source |
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Author: Angie Bryant |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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