*  Exported from  MasterCook  *
                         BASIC CREPES - GREAT CHEFS
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Flour
    2       tb           Sugar
    2       lg           Eggs
    2       c            Milk
    2       tb           Oil, cooking
        Combine the flour, sugar, eggs, and milk and beat
   until smooth. The resulting batter should be the
   consistency of thin cream.
        Add oil to the batter and mix lightly.
        Grease an 8-inch crepe pan or frying pan lightly
   with butter and heat until the butter is quite hot but
   not burned.
        Ladle about 1/3 cup (or a bit less) of the batter
   into the pan and rotate the pan to spread the batter
   evenly.  Cook the crepe until it looks firm and is
   lightly browned at the edges (about 1 minute) then
   turn the crepe over with a thin spatula or your
   fingers and cook the other side for about 30 seconds.
        Grease the pan with a bit more butter about every
   other crepe, or when the crepes begin to stick.
        Repeat until the batter is gone.
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Gunter Preuss, Versailles Restaurant,
   New Orleans
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