"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

PaPa Dee's Breakfast Crepes Recipe

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This recipe for PaPa Dee's Breakfast Crepes, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Bourgeois
Added: Thursday, September 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. flour
1/3 c. powder sugar
1/4 tsp. salt
1 c. milk
1/2 tsp. vanilla
2 eggs (separated)

Directions:
Directions:
Beat yolks, then add sifted flour, salt & sugar. Add the stiffly beaten egg whites. Heat skillet (10 inch skillet) & put 1/2 to 3/4 cup of batter in skillet. As soon as you put batter in skillet be ready to roll skillet in circular motion to evenly spread batter. Let cook for about 2 minutes & flip crepe. When crepe is done cooking spread butter & sprinkle with sugar then roll crepe. When the batter is rolled in pan it should be thin.

Personal Notes:
Personal Notes:
Skillet must be hot when batter is dropped in. You can make it thicker and stuff the crepe with meat or whatever you would like for main dishes. If you choose to stuff the crepe leave out sugar & vanilla.

 

 

 

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