Title: Souffleed crepes
 Categories: Appetizers
      Yield: 28 servings
 
      3    Eggs; separated
      1 c  Milk
    3/4 c  Flour
    1/2 ts Sugar
    1/4 ts Salt
      2 tb Butter; melted, cooled
 
  These proportions make an eggier-tasting crepe.  Beat the egg yolks
  with part of the milk, add flour, sugar, salt, beat well.  Add
  remaining milk gradually, then melted butter.  Beat egg whites stiff.
  Fold into crepe mixture.  They either may be cooked in the usual way
  in a crepe pan or put into a large buttered pan and baked in a
  preheated 375F oven for about 25 to 30 minutes.  This then becomes
  something like a flat souffle that can be topped with a filling or
  one can be put over half the batter, the rest poured on top.  It can
  be a sweet filling like strawberries or apples and may be flavored
  with lemon rind, brandy, or vanilla.
  
  From:  You can do anything with crepes.  1993 Cooking Echo Picnic
  cookbook exchange. Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ==== BBS: High Country East Date: 07-31-93 (23:21) Number: 1778 From:
  LAWRENCE KELLIE              Refer#: NONE To: ALL Recvd: NO Subj:
  recipe Conf: (52) Cooking