Recipe - Herb Crepes

1 One fourth cup Allpurpose flour
1 One half cup Skim milk
1 tablespoon Margarine, melted
1 Egg
Vegetable cooking spray
1 tablespoon Minced fresh parsley
1 tablespoon Minced fresh oregano
1 tablespoon Minced fresh basil

Use Basic Crepe Recipe below and add 1 tablespoon minced fresh parsley, 1
tablespoon minced fresh oregano, and 1 tablespoon minced fresh basil to
milk mixture for these herb crepes.

Basic Crepes: Place flour in a medium bowl. Combine milk, margarine, and
egg, and add mixture to flour, stirring with a wire whisk until almost
smooth. Cover batter, and chill for 1 hour.

Coat an 8inch crepe pan or non stick skillet with vegetable cooking spray,
and place over mediumhigh heat until hot. Remove pan from heat, and pour a
scant One fourth cup batter into pan; quickly tilt pan in all directions so batter
covers pan with a thin film. Cook about 1 minute.

Carefully lift edge of crepe with spatula to test for doneness. The crepe
is ready to turn when it can be shaken loose from pan and the underside is
lightly browned. Turn crepe over, and cook 30 seconds on the other side.

Place the crepe on a towel, and allow it to cool. Repeat procedure until
all of the batter is used. Stack crepes between single layers of wax paper
or paper towels to prevent sticking. Yield: 12 servings.

Per serving: 73 Calories; 2g Fat (19% calories from fat); 3g Protein; 12g
Carbohydrate; 16mg Cholesterol; 32mg Sodium

NOTES : Cooled crepes can be stacked in wax paper and frozen in a ziptop
bag for up to three months.

Recipe by: Cooking Light, May 1994, page 105

Posted to MCRecipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.