These proportions make an eggier-tasting crepe. Beat
the egg yolks with part of the milk, add flour, sugar,
salt, beat well. Add remaining milk gradually, then
melted butter. Beat egg whites stiff. Fold into
crepe mixture. They either may be cooked in the usual
way in a crepe pan or put into a large buttered pan
and baked in a preheated 375F oven for about 25 to 30
minutes. This then becomes something like a flat
souffle that can be topped with a filling or one can
be put over half the batter, the rest poured on top.
It can be a sweet filling like strawberries or apples
and may be flavored with lemon rind, brandy, or
vanilla.
From: You can do anything with crepes. 1993 Cooking
Echo Picnic cookbook exchange. Happy Charring
~-- EZPoint V2.2 *
Origin: "LaRK's" Place (1:343/26.3)
BBS: High Country East
Date: 07-31-93 (23:21)
From: LAWRENCE KELLIE
Conf: (52) Cooking
