Basic Dessert Crepe Batter

• 4 eggs or egg substitute
• 1 cup flour
• 2 tablespoons sugar
• 1 cup milk
• 1/4 cup water
• 1 tablespoon margarine

In a medium bowl, beat eggs (or substitutes). Gradually add flour and sugar alternately with milk and water, beating with electric mixer or whisk until smooth. Beat in oil.

Refrigerate batter for at least 1 hour.

Cook on upside-down crepe griddle or in traditional pan

• Yields: 20 – 25 crepes
• Preparation Time: 1 hour and 15 minutes