> I believe Reeser's makes a fat-free variety, and Diane's makes a low-fat
> version. I prefer the former. Actually, I prefer to make my own...
>
> Just mix about a half-cup of water and a cup of flour (you can vary until
> you get a consistency you want), mix and use a rolling pin to roll them to
> whatever thickeness you like, and then throw them on a non-stick frying
> pan for about 30 seconds. I use wheat flour, by the way.
>
> --Dave
Dave...
Is the rolling an important part in this?.
If so, how do you know when to stop rolling???
I ask because some people 's recipe dont emphasize the
rolling enough...
I would love to learn how to make these......how many can you do at
a time?....how long do they keep for??
Thanks
PC
------------------------------