Crepes

Title:
Crepes

Yield:
6 To 8

Categories:
Entree




Ingredients:





 1 2/3 c  Flour


     4    Eggs


     2    Pinches of salt


     2 tb Oil


     2 c  Milk





---------------------------------EQUIPMENT---------------------------------


     1    Electric mixer or blender


     1 md Sized mixing bowl


     1 sm Potato


     1    Round non-stick pan


     1    Ladle; 1 fork





 Preparation: 45 Minutes Baking Time: 35 Minutes


 


 Put the flour into the mixing bowl. Add the four eggs into the bowl and


 stir completely. Next add the salt, oil, and milk and stir this thoroughly.


 When finished stirring let this mixture rest for at least thirty minutes.


 


 Now prepare to cook the cr?pes. Pour two tablespoons of oil into a small.


 Cut the potato in half and remove the skin the around flat end. Stick the


 fork into round end of the potato and dip it into the oil. Lightly grease


 the pan with the flat end of the potato each time you cook a cr?pe. The


 fork will help prevent any accidental burns from the hot pan.


 


 Before cooking remember that the cr?pe should be as thin as possible in the


 pan (it's not a pancake.) Be careful though because this will cause it to


 cook very quickly. Immediately after putting the cr?pe mixture in the pan


 twist and turn the pan to cover the surface. The cr?pe should be lightly


 browned on both sides. It is recommended that you cook as many cr?pes as


 possible and just refrigerate the leftovers. Posted to TNT - Prodigy's


 Recipe Exchange Newsletter  by Everett Woods 


 on Aug 12, 1997