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Crepes Recipe

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This recipe for Crepes, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marillyn Saffery
Added: Tuesday, May 12, 2009


3 eggs
1.5 cup milk
1/2 tsp. salt
1 tbsp. oil
1 cup flour (whole-wheat pastry or unbleached white)

Blend everything together and beat well until completely smooth. Batter should be thin. Pour batter into a heated lightly oiled pan, rolling the pan around to thinly coat the bottom. Cook quickly, turning only once, browning lightly on both sides. Keep warm in the oven until all the batter is cooked.

This is an unsweetened crepe that is served with a filling for either a meal or dessert. Suggested fillings from the Saffery household experience include ANY combination of the following:

Plain yogurt, cottage cheese, cheddar cheese slices
Fresh berries, bananas, apple sauce, other fruit
Cold cuts turkey, ham (sliced thinly)
Bacon (hot), mushrooms (sliced, raw)
Whipped cream, cinnamon
Canadian maple syrup (be generous!)

Serve the crepes and allow everyone to fill their own at the table. Place fillings onto the crepe and roll it up (sometimes hard to do).

Personal Notes:
Personal Notes:
This is one of our favorite meals when everyone is home on the weekend. It involves a lot of passing around the food while eating at the same time. Good!

From Noah Nuefeld's Grandmother




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