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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Crepes Recipe

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This recipe for Crepes, by , is from The Magic Book of Yummy Things, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kiah Forester


2 cups flour
4 eggs
1 cup milk (I use Almond Milk)
1 cup water
Ĺ tsp salt
4 Tbs butter, melted
4 tsp sugar (Iíve never added sugar)
1 tsp vanilla (this is my addition to the recipe because vanilla = yum)

In large mixing bowl, which flour and eggs together (I use a fork because this mixture is very thick).
Slowly (just a bit at a time) add milk and water, stirring until smooth. (The maker of this recipe
recommends using an immersion blender, which Iím sure makes it really smooth, but you could
probably use a regular blender if you wanted it silky. Mine always have a few lumps, but I donít mind.)

Add salt and butter and mix until smooth. Heat and oil a medium-sized pan to medium high
temperature. Pour about ľ cup mixture into pan and tilt the pan to swirl in a circular motion so the
batter coats the pan evenly. Cook crepe about 1 to 2 minutes until the bottom is light golden brown.
Loose with a spatula and turn crepe over. Cook the other side for about 1 minute.

Fill or top however you like. I love simple powdered sugar, but fruits, jam, whipped cream, etc. are all
delicious, too.




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