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December 18, 2008

Delicious and EASY! This recipe has been used in my family for generations so we've learned a couple of tricks. 1. I don't believe we've ever refrigerated. The batter's already cold from the milk so why bother? 2. Spray down the skillet with cooking oil lightly and drop just a tiny bit of butter in the center. When the butter begins to bubble, the skillet is hot enough to start making crepes. 3. If you have any issues with crepes sticking, just spray lightly again. Once you get going there's no need to add more oil to the skillet. 4. The thinner the better, so try to get them as thin as you can! 5. Flip it when it starts to look like the top is setting. this will keep it from burning. 6. The first crepe is always a mess up. That one should come off the skillet and immediately be eaten by you. 7. Make it your own. It's pretty hard to mess these up so experiment (vanilla, cinnamon, brown sugar, peanut butter, etc) and just add enough milk or flour to give it the right consistency. I've started using vanilla flavored, vitamin infused soy milk instead of milk and I eat them with berries to make it a little healthier since I consume these pretty frequently.

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