Crepes

Crepes

1 C. Flour
1/4 teaspoon Salt
1 Egg
1 C. Milk

Comine flour & salt; set aside. Place egg in a medium mixing bowl and beat until frothy. Gradually add flour mixture and mokk to eggs in alternating fashion, mixing thoroughly after each additionuntil batter is smooth (should be the consistency of pancake batter.) Lightly grease & heat a 7 inch crepe pan or skillet. Pour in 2-3 Tablespoons of batter, then lift pan above heading unit and tilt in all directions, allowing batter to coat the bottom of the pan (this must be done quickly before it sets). Return pan to heating unit & cook on medium heat until lightly brown and dry on top. Carefully loosen edges of crepe and flip it over. Cook on opposite side for about 20 seconds. Remove crepe from pan and place on paper towel to cool. Repeat until all the batter has been used.
Makes 12 crepes

Fill with fruit, whipped cream, dessert toppings, cream cheese, chocolate, cottage cheese or whatever you like. May also be used for Manicotti noodles.