*  Exported from  MasterCook  *
 
                   Crepes (French Pancakes) - Crepes Plan
 
 Recipe By     : Freeze With Ease copyright 1965
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads                           Freezer Meals
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoons   (heaping) flour
    1                    egg
    1                    egg yolk
    3      tablespoons   milk
    1      tablespoon    vegetable oil
    1      cup           milk
 
 In a small bowl stir with wire whisk the flour, egg, egg yolk, 3 T. milk and ve
 g. oil until quite smooth.
 
 Refrigerate for 3 to 4 hours. (It may be kept in the refrigerator up to a week.
 ) Remove and add enough of remaining milk to reduce again to thin consistency, 
 between light and heavy cream. Heat 6-7 frying pan (crepe); when very hot wipe
  out with piece of slightly buttered waxed paper. Return to lowered heat. Cover
  bottom of pan with very thin layer of batter. (Pour off any excess.) Cook unti
 l golden on one side; turn and cook until golden on the other side. Stack them 
 as they cook. Using the same piece of
  waxed paper rebuttering it occasionally, rub the bottom of the pan between eac
 h crepe.
 
 Freeze crepes, stacked, and fill them after defrosting, or use them for any rec
 ipes calling for crepes and freeze them filled.
 
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