Recipe - Fruit Crepes

1 cup Flour
1 cup Milk
4 Eggs
One fourth cup Vegetable oil
Fresh or canned fruit,
unsweetened
Whipped cream (optional)
Powdered sugar (optional)

Combine flour, milk, eggs, and vegetable oil. Beat with a spoon until
mixture is smooth. Heat crepe pan, and butter the pan to just coat bottom
and sides. Pour in 1/3 cup batter and tip pan to coat bottom with batter
and make into a round pancake shape. Cook crepe on medium heat until crepe
looks dry, turn crepe and continue cooking until done (about 30 seconds).
Place fruit in crepe and roll up. Top with whipped cream or powdered sugar.
Makes 8 to 10 9" crepes

NOTES : I like to make these for a change for breakfast. I use a number of
fresh fruits (bananas, peaches, strawberries, pineapple, and pears). The
crepes are good without the whipped cream or powdered sugar. I usually
have them plain because of a diabetic in the family.
Recipe by: Iris Posted to MCRecipe Digest V1 #538 by hister@juno.com (Iris
E. Dunaway) on Mar 23, 1997