Basic Crepes (von Balson) Recipe

Put all ingredients in a blender or food processor and blend at high speed for 1 min.

Refrigerate, covered for 2 hrs.

before cooking.

Batter should have consistency of heavy cream.

If necessary, thin with more liquid.

To cook crepes, heat an omelet or crepe pan on low heat for a few minutes.

No need to add oil, these cook fine without it.

Remove from heat, pour in 3 or 4 tablespoons of batter and tilt pan so batter coats the bottom.

Put pan on burner, cook crepe for a few minutes over medium low heat until lightly browned or batter begins to bubble.

Flip crepe over and cook other side for about 30 sec.

Gently remove and place on a plate.

Repeat process with remaining batter, stacking crepes as they're cooked.

Use with favorite breakfast, dinner or dessert crepe filling.

Note: I didn't notice this until I started typing this in, but I didn't cook mine on med-low heat.

I heated my pan on med-high and turned it down a notch when ready to cook.

They turned out fine, didn't stick and the edges were just a little crispy (the way I like 'em).

Posted by "Von Balson, Kathleen"

us> to Fatfree Digest [Volume 13 Issue 21] Dec.

, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994.

Used with permission.

Formatted by Sue Smith, S.

Smith34, TXFT40A@Prodigy.

com using MMCONV.