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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

CREPES Recipe

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This recipe for CREPES is from The Cooper Family Cookbook Project, 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:  
½ cup all-purpose flour
1 tsp sugar
¼ tsp baking powder
¼ tsp salt
⅔ cup milk
1 egg
¼ tsp vanilla
2 tsp butter, melted
Directions:
Directions:
Beat all ingredients with rotary beater until smooth. Lightly butter 8 inch skillet (for each crepe) heat over medium heat until butter bubbles. Pour approximately ¼ cup batter into skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and brown other side. Stack crepes so first baked side is down. Cool; keep crepes covered to prevent drying out. Savory Variation - omit the vanilla and sugar and add ¼
cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
Personal Notes:
Personal Notes:
Fill with cream cheese, whipped cream and/or fruit pie fillings or fruit sauces.

 

 

 

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