"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Crepes, by Pat Joyce, is from Preserving The Elders Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 eggs 1 1/3 c. milk 2 tbs. melted butter 1 c. shifted flour 1/2 tsp. salt 2 tsp. sugar
Beat eggs thoroughly. Add milk and butter. Sift flour with salt and sugar. Add to egg mixture. Beat until smooth. On griddle, heat a little salad oil. Drop crepe batter in 5" rounds. Cook, turning once, until light brown on both sides.
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