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Cannelloni Crepes Recipe


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     Cannelloni Crepes

Category   Entrees - Maindishes
Sub Category   None
Servings   8

3 eggs
2/3 cup flour
1 cup milk

Beat 3 eggs to blend, then mix in smoothly 2/3 cup unsifted flour. Thoroughly blend in 1 cup milk. To make each crepe, melt about 1/2 tea butter or margarine in a 6-in crepe pan over medium heat,then pour in about 2 1/2 tbls batter, tilting pan quickly to cover bottom evenly (pan should be hot enough for tiny bubbles to form in batter).
Cook until crepe is dry on surface. Run the tip of a spatula around the rim of crepe to free, then lift and tilt pan so the center of the crepe rolls out and across the spatula blade. Set pan back on heat and lay crepe back into pan, uncooked side down. Cook until slightly browned on the bottom. Invert cooked crepe from pan onto a plate or sheet of foil. Repeat to make each crepe, stacking one up0on another as cooked. Use at room temperature, separating carefully. Cover if chilled. Makes 14 to 16 crepes.

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