crepe variations

Ingredients For crepe variations

• CORNMEAL CREPES
• 3/4 c

  all purpose flour
• 1/2 c

  cornmeal
• 1 pinch

  salt
• 1 1/4 c

  milk
• 3 lg

  eggs
• 1 Tbsp

  melted butter
• ENTRéE CREPES:
• 4 lg

  eggs
• 1 c

  all purpose flour
• 1/2 c

  milk
• 1/2 c

  chicken, beef or vegetable broth or stock
• 1/2 tsp

  salt
• 2 Tbsp

  melted butter
• WHOLE WHEAT CREPES:
• 4 lg

  eggs
• 1 c

  whole wheat flour
• 1/2 c

  milk
• 1/2 c

  water
• 1/2 tsp

  salt
• 2 Tbsp

  melted butter
• 2 tsp

  wheat germ