Serving Size: 1
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vegetable oil
2 1/4 cups milk
Combine flours, salt and baking powder.
Beat egg with oil and milk until well blended.
Add flour mixture and beat until smooth.
Let batter rest one hour before cooking crepes.
Use about 2 Tbsp. batter for 6″ crepe.
Yield: 12 to 15 crepes
Possum Kingdom Lake Cookbook