Combine; stir til smooth; cover, letting stand for at least 1/2 hour. Batter should be thin (just enough to coat a spoon). If too thick, add a little more milk. Heat 5" or 6" skillet and grease lightly. Place a running-over tablespoon of batter in pan; tilt pan so batter covers bottom evenly. Cook about 1 minute on each side. I stack them on a plate with wax paper inbetween until ready to use. I have even put in a bag in refrigerator for a couple of days, then filled and nuked to heat. I usually fill with chicken "stuff". WEILER@NETAXS.COM (KRISTIN WEILER) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 59 (36%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 265mg||82 %|
|Sodium 91.2mg||3 %|
|Potassium 120mg||3 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 14.8g|
|Protein 10.1g||14 %|
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Calories per serving: 162
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