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 BBS: The GWE BBS [ASV/CIN]
Date: 01-05-94 (02:03)             Number: 420
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Diabetic Post 22               Conf: (37) Home Cooki
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Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

RICH CREPES
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(Yield: 36 6-in. (15-cm) crepes)

Ingredients:
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3           eggs
dash        salt
2 tblsp     (30 mL) liquid shortening
1 1/4 cup   (310 mL) flour
1/2 cup     (125 mL) evaporated skimmed milk
1 cup       (500 mL) water

Instructions:
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Place eggs in blender; whip to mix well. Add salt, shortening, flour,
milk and water. Whip to blend thoroughly. Allow to rest 1 hour at
room temperature before using. Cook crepe in pan according to
manufacturer's directions.

Exchange 1 crepe: 1/4 full-fat milk
Calories 1 crepe: 30

         Jack Wells Host of the Home Cooking and Recipes sub

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