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recipe card
November 12, 2000

Basic Crepe

When I was searching for what I was going to cook last Monday, I found the following recipe at

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter, beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan in a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is al ight brown. Loose with a spatula, turn and cook the other side. Serve hot.

I'd like to eat these with apples and whipped cream. Maybe just apples - here's how I made apples for french toast last weekend - not exact to any means!

Kristine's Apple Sauce

Chop up several apples into large bit size pieces. Put water in the bottom of a pan and turn on low - add apples. I added probably a 1/4 cup of sugar, some lemon juice to keep the apples from turning brown as they were cooking, and some cornstarch for thickening. Sprinkle with cinnamin and ground cloves. Stir until apples are softened (but don't mash, you want pieces of apple), and add more sugar to taste. You'll have a nice apple pie filing consistancy, and tastes wonderful on top of breakfast foods (still to try on top of oatmeal, but I think that could be excellent!), and probably many desserts as well, depending on how sweet you make them :-)

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