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French   -   Crepes   adapted from The Vegetarian Bistro

Description
Ingredients
  • 3 Medium Eggs -- lightly beaten
  • 1 Cup Milk
  • 1/3 Cup Water
  • 1 Cup All-Purpose Flour
  • 3 Tablespoons Vegetable Oil
  • 1 Pinch Salt
  • Oil For Coating Pan
Directions whisk together all ingredients except the oil for the pan or puree in food processor until smooth. If you puree let batter rest for 30 minutes. Heat a 9 inch crepe pan over high heat. put a few drops of oil into the pan and swirl until thoroughly coated. ladle in 4 tablespoons of batter. swirl to coat the pan, then pour excess back into the rest of the batter. cook until the batter is firm on the top and lightly browned on the bottom. then cook a few minutes on the second side. turn out onto plate. repeat stacking crepes as they cook. wrap in foil and keep warm if needed. Room temperature is ok. can be stored in refrigerator, wrapped in plastic for 5 days or in freezer for 5 months. for dessert crepe add 1-2 tablespoons of sugar to the batter.
Serves 12
Time to Make 0:00



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