40 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
24 ounces eggs (about 24 total)
2 3/4 quarts milk
6 ounces margarine, melted
Servings: 50
1. Combine flour and salt in mixer bowl.
2. Beat eggs until fluffy.
3. Add milk and margarine to eggs. Add to flour and mix until smooth. Batter will be thinner than pancake batter.
4. Refrigerate batter, removing from refrigerator small amounts as needed, Portion batter with No. 20 (1 3/4 oz) dipper onto lightly greased hot griddle. Brown lightly on both sides. Crepes will roll best if they are not overbrowned. Stack, layered with waxed paper, until ready to use.
Yield: 100 crepes
Crepes may be folded or rolled around desired filling.
If used for dessert crepes, add 3 Tbsp sugar to dry ingredients. Fill with fruit filling.
1 ounce salt (1 1/2 tbsp)
24 ounces eggs (about 24 total)
2 3/4 quarts milk
6 ounces margarine, melted
Servings: 50
1. Combine flour and salt in mixer bowl.
2. Beat eggs until fluffy.
3. Add milk and margarine to eggs. Add to flour and mix until smooth. Batter will be thinner than pancake batter.
4. Refrigerate batter, removing from refrigerator small amounts as needed, Portion batter with No. 20 (1 3/4 oz) dipper onto lightly greased hot griddle. Brown lightly on both sides. Crepes will roll best if they are not overbrowned. Stack, layered with waxed paper, until ready to use.
Yield: 100 crepes
Crepes may be folded or rolled around desired filling.
If used for dessert crepes, add 3 Tbsp sugar to dry ingredients. Fill with fruit filling.
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