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SuperSimple RECIPES

From the recipe box of travel writer Carole Terwilliger Meyers.
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When I asked my 4-year-old granddaughter what she wanted me to make for dinner, her face lit up with a BIG smile and she announced, “Crepes!”  She loves them as much as her dad and her auntie always did, and that due still loves them, too.  This is my mother’s recipe and now mine.  Though it makes enough for three or four people, it is my experience that there is never anything left over.  I usually cook these in the kitchen and deliver them one at a time, as they are ready, to each anxious diner, and I get a turn, too!  I bring each plate back into the kitchen as a refill is ready. 

4 eggs
          Mix thoroughly in blender.

1 1/3 cup milk
2 Tbl. canola oil
          Add and blend a bit.

1 cup flour
2 tsp. sugar
          Add and whip until smooth, stopping a few time to scrape down the sides with a spatula. 

Heat medium-size iron skillet to medium temperature.  Lower temperature slightly, and moisten iron skillet with a little butter.  Pour about cup of batter into skillet and lift the pan to swirl batter until it completely covers the bottom lightly.  Cook about 1 minute, or until batter is dry on top side.  Slide a pancake turner underneath to loosen the edges and bottom then quickly and gently flip it.  Cook another minute or so.  Place onto a large dinner plate and serve with lingonberry jam or any other jam or a favorite fruit.  Place this in the center, then roll up the crepe and sprinkle with powdered sugar. 


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