- 1-1/2 cups milk
- 2 Eggland's Best Eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon butter, melted
- Maple syrup
- In a blender, combine the milk, eggs, flour and salt. Cover and process until smooth. Heat a lightly greased nonstick 6-in. skillet. Add 1/4 cup of batter. Lift and tilt pan to evenly coat bottom. Cook on each side until golden. Repeat with remaining batter. Roll up and slice into bite-size pieces. Drizzle with butter and syrup. Yield: 5 servings.
Originally published as Kids' Crepe Roll-Ups in Taste of Home October/November 1999, p14
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Reviewed Mar. 14, 2009