10
Variations
Richer, More Egg-y Crepes
1 cup all-purpose flour, presifted
3 eggs
3⁄4cup milk
3⁄4cup water
1⁄4tsp salt
2 TBL butter or margarine, melted
Cornmeal Crepes
Delicious with any Mexican-style or any main dish fillings:
1⁄2cup yellow cornmeal
1⁄2cup boiling water
3 eggs
1⁄2tsp salt
1⁄2cup all-purpose flour
2 TBL butter or margarine, melted
3⁄4cup milk
Combine cornmeal and boiling water and stir until smooth. Let cool
slightly.Combine eggs, salt, flour and butter until smooth. Add milk
and mix until smooth. Stir batter occasionally when dipping if
cornmeal tends to settle to bottom.
Buckwheat Pancake Mix
Makes a flavorful, “wheaty”crepe for entree and fruit filling:
1 cup buckwheat pancake mix
(or 2⁄3cup buckwheat flour plus 1⁄2teaspoon salt)
1 egg
1 cup milk
3 TBL butter or margarine, melted
NOTE:Regular pancake mix can be substituted. Since mixes vary,
it may be necessary to add a little more milk.