crepesBASIC DESSERT CREPES

4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 Tbsp. melted margarine or butter
1 teasp. vanilla

Yield 12-14 crepes

Measure all ingredients except flour into large mixing bowl. Beat with electric mixer on medium speed gradually adding flour, until all engredients are combined. If small lumps are present, pour batter through strainer. Pour batter into a 9" metal pie pan.

Chocolate Crepes: add 2 Tbsp. chocolate sauce to above recipe

CORNMEAL CREPES

3 eggs
3/4 cup flour
1/2 cup cornmeal
1-1/4 cup milk
pinch of salt
1 Tbsp. melted margarine or butter

Yield 12-14 crepes

Measure all ingredients except flour into large mixing bowl. Beat with electric mixer on medium speed gradually adding flour, until all engredients are combined. Pour batter into a 9" metal pie pan. It will be necessary to stir batter occasionally; cornmeal has a tendency to sink.

ENTREE CREPES

4 eggs
1 cup flour
1/2 cup milk
1/2 cup chicken or beef stock
1/2 teaspoon salt
2 Tbsp. melted margarine or butter

Yield 12-14 crepes

Measure all ingredients except flour into large mixing bowl. Beat with electric mixer on medium speed gradually adding flour, until all engredients are combined. If small lumps are present, pour batter through strainer. Pour batter into a 9" metal pie pan.

WHOLE WHEAT CREPES

4 eggs
1 cup whole wheat flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 Tbsp. melted margarine or butter
2 teasp wheat germ

Yield 12-14 crepes

Measure all ingredients except flour into large mixing bowl. Beat with electric mixer on medium speed gradually adding flour, until all engredients are combined. Pour batter into a 9" metal pie pan. It will be necessary to stir batter occasionally; wheat germ has a tendency to sink.