INGREDIENTS

INSTRUCTIONS

Making crepes can be easy if you already have a batch of  baking  mix
in the pantry.  Flipping and filling takes some practice, but  you'll
get it down. Make sure your pan is hot enough to bounce a drop  of
water, and has no rough spots.  :       Crepes can be filled with
various meat stuffings for a quick  brunch or dinner, or they are great
with fruit for dessert. You can  make a batch of them and freeze them
with wax paper or plastic wrap  between each one.  QUICK CREPES:
Combine ingredients and beat until smooth in a blender,  food processer
or shaker container. Mixture will be thin.  ~To Use  :       For each
crepe, ppour about 1/4 cup of batter into a hot,  greased pan.  Turn
pan until batter covers the bottom and cook over  medium heat until
golden brown. Loosen edge with a spatula, trn over  and cook the other
side unitl golden brown.  :       To reheat frozen crepes: either thaw,
still wraped, at room  temp for 1 hour before warming in an oven set at
350, or nwrap and  place in a micowave on medium for 1 or 2 minutes.
~Ideas  :       For dinner or brunch crepes, try filling with a
spoonful of  finely ground tuna, chicken, or turkey salad and top with
white sauce.  :       For dessert, fill with spiced apples, sweetened
cherres or  berries; top with swetened whipped cream and dust with
cinnamon.  BLINTZES  Mix batter and cook, as for crepes.  Fill the
crepe while still warm  with sweetened cream cheese, top with sour
cream, and dust with more  sugar.  Yields: 12 crepes Source: Cheaper
and Better Alternatives to  Storebought Goods By: Nancy Birnes  Found
by: Fran McGee  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 400
Calories From Fat: 160
Total Fat: 18.1g
Cholesterol: 153.4mg
Sodium: 661.3mg
Potassium: 283.2mg
Carbohydrates: 47.6g
Fiber: 1.1g
Sugar: 12.9g
Protein: 10.8g