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.
You can make these light and fluffy crepes.
- 2 eggs
- 2/3 cup milk
- 1 tablespoon melted shortening
- 1/2 cup sifted all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon 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.