1 cup milk
¾ cup water
3 egg yolks
1 ½ cups sifted flour
5 tablespoons butter or margarine, melted
¼ teaspoon salt
2 tablespoons chopped chives
Vegetable oil for frying
In container of electric blender or food processor combine all ingredients except chives and oil; blend 1 minute, or until smooth. Stir in chives. Refrigerate 2 hours or overnight.
Lightly brush a 6 to 7 inch crepe pan or skillet with oil. Place over moderately-high heat until a drop of water bounces on the surface. Remove skillet from heat; pour 3 tablespoons batter into cent of skillet. Tilt skillet to spread batter evenly; return to heat. Cook 1 minute or until bottom is lightly browned. Slide spatula under crepe; turn to brown other side. Turn crepe out onto waxed paper. Repeat with remaining batter.
Yield: 18 (6 inch crepes)
Cottage Cheese and Bacon Filling:
1 cup cottage cheese
2 teaspoons sugar
½ teaspoon ground cinnamon
Salt to taste
1 Florida grapefruit, peeled and sectioned, cut sections in small pieces, drain
6 slices bacon, cooked, coarsely crumbled
1 tablespoon butter or margarine
In small bowl blend cottage cheese, sugar, cinnamon and salt. Fold in grapefruit sections and bacon. Place small amount of filling in center of each crepe; roll crepes. Place butter in a shallow baking dish; place dish in pre-heated 325 degree oven until butter melts, about 3 minutes. Remove dish from oven; arrange crepes in a single layer, seam side down. Return to oven until crepes are heated through, about 15 minutes.
YIELD: 18 (six-inch crepes).