Recipe - Crepes A La Barbra

2 Eggs
2 pn Salt
2/3 cup Milk
One half teaspoon Peanut oil
2/3 cup Beer
1 cup Flour

Osterize 30 seconds. Scrape batter down from sides of container. Osterize
one more minute. Refrigerate for AT LEAST one hour. Refrigerated batter
keeps up to one week. If batter tuns thick, thin it with a little more
milk. This batter should be the consistancy of UNwhipped whipping cream.

Preheat omelet pan. For 9inch pan use One fourth cup batter. For 6inch pan use
two tablespoons of batter. Cook over mediumhigh burner till golden brown
on bottom and dry on top. Turn. Brown otherside *if* it is to be used
unfilled. As crepes are cooked, stack them on a covered pie plate.

CREPES FILLINGS:

: Breakfast: Spread sour cream on crepes; then strawberry jam.
: Lighlty sprinkle with powdered sugar.

: Lunch: Chicken and Mushroom. Roll like enchilada.

: Dinner: Asparagus and sour cream, or ham and swiss cheese, etc.

: Dessert: Grind orange rind. To two tablespoons melted butter add
: rind, 1 tablespoon sugar, squeeze orange juice, shot burbon or :
sherry. Stir. Dip crepes in syrup. Fold in quarters. Sprinkle : with
powdered sugar.

SOURCE: Frugal Gourmet Cooking Show Shared by Cate Vanicek

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip