INGREDIENTS

INSTRUCTIONS

Beat egg whites until they reach a peak. Store in refrigerator. In
mixing bowl blend flour, egg yolks, salt, milk and water. Cover
mixture with damp cloth, let rest for two hours. Then, blend mixture
with egg whites and melted butter. Over medium high heat bring
buttered six-inch pan to sizzle. Ladle a little batter into frying
pan. Tilt and rotate so batter covers surface evenly. Pour any excess
batter back into bowl. Fry crepes lightly until brown on both sides.
For immediate use, cover crepes with foil and keep warm in low oven.
Or place crepes on plate, separate each crepe with a piece of
waxpaper. Cover all with plastic wrap and store in refrigerator.  Makes
15 crepes.  NOTE: For sweet crepes add 1 tablespoon of sugar and 1
teaspoon of  sugar and 1 teaspoon vanilla sugar.  *Wash peaches, air
dry, cut into bite-size pieces, remove pit.  Sprinkle with sugar, add
orange juice, toss lightly. Squeeze lemon  juice over all, cover with
plastic wrap and rest overnight at room  temperature. Just before
serving, heat peach mixture in skillet.  Reheat crepes in dry pan over
medium low heat. Place crepe on dessert  plate, ladle marinated peaches
on one side of crepe topped with 2  tablespoons of ice cream
(preferably a good quality french vanilla).  Serve immediately. For
extra flavor, marinate peaches in 1/2 cup  Mandarine Napoleon liquer
instead of the sugar and just before  serving ladle a good teaspoon of
same liqueur over folded crepe.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”