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.

TAGS | crepes

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