Recipe#2163

Title: Crepes 04

From: "Nathanael S. Bennink" nsb107@email.psu.edu 
 Newsgroups: rec.food.recipes 
 Subject: Crepes 
 Date: 11 Nov 1997 18:05:04 -0700 
 Message-ID: <34669021.A9611B1D@email.psu.edu> 

2 eggs
 1/2 teaspoon salt
 1 cup flour
 2 Tablespoons melted butter
 1/4 cup water
 jelly or jam for filling
 butter for pan
 Combine all ingredients in blender, except for jelly and butter,
 and blend until smooth.  Cover and let stand for at least 30 minutes.
 Melt a teaspoon of butter in small saucepan and when it is sizzling
 pour in just enough batter to cover the pan in a very thin layer.
 Cook until the bottom is lightly browned and the edges start to
 curl.  Flip the crepe with a spatula and cook the second side until
 brown spots start to form.  Remove to a plate and repeat the process.
 You may not need to reapply butter, just see if they stick.  Crepes
 can be stacked on top of each other until they are prepared and
 then spread with a tablespoon or so of jelly, and rolled up.