Growing up, I had a lot of these. My Mom was an expert at stretching a budget. We used crepes as both a savory and in sweet dessert dishes. Judy Eynard. Pueblo, Co. 1980. You can fill these will all kinds of things. You are only limited by your imagination.
2 eggs
2/3 C. milk
1 Tbsp. melted shortening
1/2 C. sifted flour
1/2 tsp. salt
1 tsp. sugar
Beat eggs thoroughly, add milk and shortening. Sift flour with salt, sugar, and add to egg mixture with hand beater until smooth. On griddle heat little shortening. Drop batter 5″ round cooked on both sides until light brown.
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
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Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. Unless otherwise noted, all recipes have been created by CopyKat.com.
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