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“My kids were crazy about these. Sprinkle with sugar and cinnamon, or fill with warm sugared fresh blueberries and a dollop of whip cream. Mix in blender, not mixer. I've always used nonfat milk, but will work well with any type milk.”
READY IN:
30mins
SERVES:
12
YIELD:
12 crepes
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat eggs in blender. Add next 5 ingredients, blend 'til smooth. Gradually add flour, blending continually. Blend in water to thin, a little at a time until desired consistency is reached.
  2. Melt butter in shallow, round skillet over med-high heat. Pour a shallow layer of batter into the skillet, then pick up skillet and slightly tilt until entire bottom is covered with batter. Cook until very lightly browned (not long), turning over once. Butter the pan before each crepe.

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