CREPES:

1 c. flour
1/4 tsp. salt
1 1/4 c. milk
2 eggs
2 tbsp. melted shortening or oil

Combine flour, salt, milk in blender at medium speed until smooth. Add eggs, beat well, stir in oil. Refrigerate at least an hour or over night. Use 6 inch fry pan and spray with Pam and put some on a paper to wet for use in between each crepe. Use 2 tablespoon batter which you blend between use. Place crepes on towel and allow to cool after browning on each side. Stack crepes between layers of wax paper. (For freezing) makes 16 to 18 crepes (6 inch). If using whole wheat flour: take out 2 tablespoon for each cup flour. I use a scant 1/4 c. batter in 7 1/2 inch pan.

FILLING:

White sauce used over fresh fruit
1 c. cottage cheese
2 tbsp. maple syrup
1/2 tsp. lemon peel grated

FRUIT SAUCE:

Apricots, strawberries or any type fruit a person likes made into sauce with the addition of a little sugar.