Serves: 24
Total Calories: 34
Place flour, milk and eggs in a food processor bowl or blender container cover and process or blend until smooth. Mixture will be thin.
Heat a 7-inch skillet or crepe pan over medium-high heat, then coat with shortening using a paper towel. Pour 2 tablespoons batter into skillet and quickly tilt skillet in all directions to spread evenly. Cook until bottom is lightly browned and edges lift evenly from skillet turn crepe. Cook briefly on second side until tan spots begin to appear, about 30 seconds. Place on waxed paper for 30 seconds before stacking to avoid sticking. Place crepe on a plate cover. Coat pan with additional shortening and repeat process until all batter is used. Let crepes cool.
Freeze excess in plastic bags with waxed paper between crepes.
This Manicotti Crepes recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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