MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02

      Title: CREPES
 Categories: Desserts
      Yield: 24 crepes

      4    Eggs
      1 c  Milk
      1 c  Water
      2 c  All-purpose flour
      4 T  Cooking oil
      1 t  Granulated sugar
    1/4 t  Salt

  Beat eggs in large bowl until frothy.  Add rest of ingredients.  Beat
  smooth.  Cover and store in refrigerator overnight or at least a few
  hours.  Add milk before cooking if too thick.  Pour 2 tbsp. in
  greased hot crêpe pan.  Tip pan to swirl batter all over pan bottom.
  Remove when underside is lightly browned.  Stack with waxed paper
  between each crêpe. Secure in plastic bag and store in freezer.  Use
  as needed.

  Serving suggestions:  fill with homemade or canned fruit fillings and
  top with whipped cream, or cut ice cream 1 x 1 x 4 inches long - roll
  inside and cover with sauce (chocolate, butterscotch, or fruit).

  Notes:  Brown side should be on the outside when rolling crêpes.  I
  have made crêpes easily in a small non-stick frying pan, the trick is
  to try and keep them thin.  This recipe says to use a crêpe pan - but
  a true crêpe pan has a rounded top which you turn upside down and dip
  into the batter.

  Source:  Company's Coming Desserts - Jean Paré

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