Breakfast Crepes

Robbie M. Alford, Central Office

  • 1 cup biscuit mix
  • 2 eggs
  • 3/4 cup milk
  • Applesauce
  • Whipped topping

Beat biscuit mix, eggs and milk until smooth. Pour scant 1/4 cup of mixture into hot 6 inch skillet. Cook until brown on bottom; flip and brown lightly on other side. (Cook like pancakes, only thinner.) When done, flip crepe onto a plate. Put 2 tablespoons applesauce in center of crepe; fold 2 sides of crepe to center and roll crepe over, placing seam on the bottom. Top crepe with dollop of whipped topping.

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