INGREDIENTS

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

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Nutrition (calculated from recipe ingredients)
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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