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Print this Recipe    Crepes 30

RICH CREPES
(Yield: 36 6-in. (15-cm) crepes)

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

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.

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