Title: Rich Crepes
Categories: Diabetic
Yield: 36 Servings

3		Eggs
	ds	Salt
2	tb	(30 mL) liquid shortening
1 1/4	c	(310 mL) flour
1/2	c	(125 mL) evaporated skimmed
		Milk
1	c	(500 mL) water

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

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