INGREDIENTS

INSTRUCTIONS

Place flour and sugar in a medium bowl. Combine milk, margarine, and egg,
and add mixture to flour, stirring with a wire whisk until almost smooth.
Cover batter, and chill for 1 hour.
Coat an 8-inch crepe pan or non-stick skillet with vegetable cooking spray,
and place over medium-high heat until hot. Remove pan from heat, and pour a
scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter
covers pan with a thin film. Cook about 1 minute.
Carefully lift edge of crepe with spatula to test for doneness. The crepe
is ready to turn when it can be shaken loose from pan and the underside is
lightly browned. Turn crepe over, and cook 30 seconds on other side.
Place the crepe on a towel, and allow it to cool. Repeat procedure until
all of the batter is used. Stack crepes between single layers of wax paper
or paper towels to prevent sticking. Yeild: 12 servings.
Per serving: 455 Calories; 9g Fat (18% calories from fat); 17g Protein; 75g
Carbohydrate; 94mg Cholesterol; 190mg Sodium
Recipe by: Cooking Light, May 1994, page 105
Posted to MC-Recipe Digest V1 #423 by igor@digex.net on Jan 28, 1997.

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