Basic Crepes – Great Chefs

If our blessed Lord used to pray early before day; if He spent whole nights in prayer; if the devout Anna was day and night in the temple; if Paul and Silas at midnight sang praises unto God; if the primitive Christians, for several hundred years, besides their hours of prayers in the daytime, met publicly in the churches at midnight to join in psalms and prayers; is it not certain that these practices showed the state of their heart? Are they not so many plain proofs of the whole turn of their minds?

William Law

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	New Orleans	Pancakes	12	Crepes

INGREDIENTS

2	c	Flour
2	T	Sugar
2		Eggs
2	c	Milk
2	T	Oil, cooking

INSTRUCTIONS

Combine the flour, sugar, eggs, and milk and beat until smooth. The
resulting batter should be the consistency of thin cream.  Add oil to
the batter and mix lightly.  Grease an 8-inch crepe pan or frying pan
lightly with butter and heat  until the butter is quite hot but not
burned.  Ladle about 1/3 cup (or a bit less) of the batter into the pan
and  rotate the pan to spread the batter evenly. Cook the crepe until
it  looks firm and is lightly browned at the edges (about 1 minute)
then  turn the crepe over with a thin spatula or your fingers and cook
the  other side for about 30 seconds.  Grease the pan with a bit more
butter about every other crepe, or  when the crepes begin to stick.
Repeat until the batter is gone.  Source: Great Chefs of New Orleans,
Tele-record Productions  :    Box 71112, New Orleans, Louisiana - 1983
:    Chef Gunter Preuss, Versailles Restaurant, New Orleans  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Have you made God smile today?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 136 Calories From Fat: 36 Total Fat: 4.1g Cholesterol: 34.3mg Sodium: 31.4mg Potassium: 90.8mg Carbohydrates: 20g Fiber: <1g Sugar: 4.2g Protein: 4.5g