Recipe - Entree Crepes

4 Eggs
1 cup Flour
One half cup Milk
One half cup Chicken Or Beef Stock
1 tablespoon Cooking Oil
One half teaspoon Salt
2 tablespoon Butter Or Margarine;
melted

Mix all ingredients together until absolutely smooth. The batter will be
slightly runny, thinner than pancake batter (it should be). Use a crepe
pan or small fry pan. Heat pan until moderately hot (the right temperature
will be arrived at either the batter sets up too quickly or deosn't set
up at all you'll find the right middle ground. Pour about one small
ladle's worth of batter on edge of pan and swirl immediately to cover rest
of bottom of pan. It should run out smoothly and evenly. When edges curl,
flip crepe for a moment, and then remove. Make a stack, fill them up and
enjoy.

Recipe By : Little Mom

Posted to FOODWINE Digest 29 Sep 96

Date: Sun, 29 Sep 1996 22:34:01 0400

From: Eileen & Bob Holze beck4@ASAN.COM