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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

SPECIAL CREPES Recipe

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This recipe for SPECIAL CREPES is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. milk
2 eggs
1 tsp. vegetable oil
4 tbsp. flour
Directions:
Directions:
Measure milk in 2-cup glass measuring cup. Add eggs and oil to milk and mix thoroughly with whisk. Add flour and mix well.
Heat small non-stick pan on medium high heat until a small amount of water will bounce and evaporate immediately. Add a small amount of vegetable oil to pan and wipe out with paper towel. Save oiled paper towel to use to wipe pan between crepes.
Pour approximately 3 tbsp. (1/4 cup) of batter into pan and swirl pan to cover bottom with batter. Allow to cook for approximately 1 minute. Turn with spatula and allow to cook for 30 seconds.
Sprinkle with sugar or with sugar and lemon. Fold into quarters or roll. Top with whipped cream if desired. Alternate fillings include brown sugar, jam and cream cheese.
Number Of Servings:
Number Of Servings:
8-10 crepes

 

 

 

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