| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizers |
28 |
Servings |
INGREDIENTS
| 3 |
|
Eggs; separated |
| 1 |
c |
Milk |
| 3/4 |
c |
Flour |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Butter; melted, cooled |
INSTRUCTIONS
These proportions make an eggier-tasting crepe. Beat the egg yolks with
part of the milk, add flour, sugar, salt, beat well. Add remaining milk
gradually, then melted butter. Beat egg whites stiff. Fold into crepe
mixture. They either may be cooked in the usual way in a crepe pan or put
into a large buttered pan and baked in a preheated 375F oven for about 25
to 30 minutes. This then becomes something like a flat souffle that can be
topped with a filling or one can be put over half the batter, the rest
poured on top. It can be a sweet filling like strawberries or apples and
may be flavored with lemon rind, brandy, or vanilla.
From: You can do anything with crepes. 1993 Cooking Echo Picnic cookbook
exchange. Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
======================================================= ===================
BBS: High Country East Date: 07-31-93 (23:21) Number: 1778 From: LAWRENCE
KELLIE
: Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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