Recipe#2157

Title: Crepes 01

Newsgroups: rec.food.recipes 
 From: abr8030@tam2000.tamu.edu (Adam Boyd Roach) 
 Subject: Crepes 
 Message-ID: <2qkdlt$qeb@news.tamu.edu> 
 Date: 9 May 1994 04:20:13 GMT 

1 cup all-purpose flour
 2 cups milk
 2 eggs
 1/8 lb (half a stick) butter 
 pinch of salt
 Combine flour, milk, eggs, butter and salt.
 Blend well. 
 Pour a small amount of batter (about 4" [10 cm] across) on to a
 hot, large (10-12" [25-30 cm]), lightly oiled, flat pan. Quickly
 lift the pan and tilt it in all directions to spread the batter
 around until there is no longer any liquid. It should cover the
 bottom of the pan. Flip when the edges first start to look very
 slightly brown.
 Serve warm with whatever filling you like. Preserves are great, as
 is steak and cheese. They taste great plain, too.
 [The original calls for bacon grease instead of butter. The grease
 tastes _so_ much better, but I certainly cannot afford that much
 cholestorol in my diet anymore. Also, you can prepare these without
 butter in the batter altogether, but they tend to be a bit more
 dry.]