This recipe for Crepes, by Katie Overdiek, is from The DeRyke Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 eggs beaten 1 t salt 1/2 C flour, unsifted 2/3 C milk 2 to 3 T melted butter 1 t vanilla (for fruit crepes non for meat crepes)
Combine all ingredients and let stand 1 hour in refrigerator. Cook batter with a crepe pan by melting a little butter in the pan. Pour a little batter in pan while tilting. This spreads the batter evenly over the bottom of pan. when brown, turn over. this is a very fast process.
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