From: kyoung@prstorm.bison.mb.ca (kyoung)

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

RICH CREPES
===========
(Yield: 36 6-in. (15-cm) crepes)

Ingredients:
------------
3           eggs
dash        salt
2 tblsp     (30 mL) liquid shortening          
1 1/4 cup   (310 mL) flour                    
1/2 cup     (125 mL) evaporated skimmed milk  
1 cup       (500 mL) water                    

Instructions:
-------------
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