Souffleed Crepes

Directions

1. 1

   separated 1 c Milk 3/4 c Flour 1/2 ts Sugar 1/4 ts Salt 2 tb Butter

2. 2

   melted, cooled These proportions make an eggier-tasting crepe

3. 3

   Beat the egg yolks with part of the milk, add flour, sugar, salt, beat well

4. 4

   Add remaining milk gradually, then melted butter

5. 5

   Beat egg whites stiff

6. 6

   Fold into crepe mixture

7. 7

   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 t

8. 8

   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