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This recipe for CREPE BATTER, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Saturday, August 5, 2006


2 egg yolks
2 whole eggs
1/8 tsp salt
1 c flour
1/2 c milk
1/2 c water
1 tbsp butter

Combine ingredients in blender jar. Blend for 1 minute.
Scrape sides with spatula and blend for another 15 seconds.
Pour batter into bowl, cover with plastic wrap and refrigerate
for 1 hour.

Cook in lightly buttered six inch pan. Test with sprinkle of
water. The drops will dance when pan is hot enough. Brush
butter on pan with a pastry brush. Pour about 1/4 c batter into
pan, swish around and then pour surplus back into bowl. Fry
for 2 to 3 minutes on one side only (you will fill them with
browned side inside and the other side will brown while
cooking in oven.) Butter pan again as needed.

These may be frozen, stack with waxed paper between each
crepe. to use, defrost for about 5 minutes before separating.

Personal Notes:
Personal Notes:
These may be filled with chicken, shrimp, or fruit mixtures. (see
chicken divan, curried shrimp, and strawberries and cream filling




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