From: kyoung@prstorm.bison.mb.ca (kyoung)
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
RICH CREPES
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(Yield: 36 6-in. (15-cm) crepes)
Ingredients:
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3 eggs
dash salt
2 tblsp (30 mL) liquid shortening
1 1/4 cup (310 mL) flour
1/2 cup (125 mL) evaporated skimmed milk
1 cup (500 mL) water
Instructions:
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Place eggs in blender; whip to mix well. Add salt, shortening, flour, milk
and water. Whip to blend thoroughly. Allow to rest 1 hour at room
temperature before using. Cook crepe in pan according to manufacturer's
directions.
Exchange 1 crepe: 1/4 full-fat milk
Calories 1 crepe: 30
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