All Purpose Crepe Batter
Keys: Entrees
Yield: 1
Ingredients:
4 x eggs
1/4 tsp salt
2 cup flour
2 1/4 cup milk
1/4 cup butter melted
Method:
In medium mixing bowl, combine eggs and salt. Gradually add flour
alternately with milk, beating with an electric mixer or whisk until
smooth. Beat in melted butter. Refrigerate batter at least 1 hour. Cook
on upside-down crepe griddle or in traditional pan.
Makes about 32 to 36 crepes. Use about 1 ounce of batter for each crepe.
It is not necessary to grease pans having a non-stick coating. Heat pan
over medium-high heat. With one hand, pour in 2 to 3 tablespoons of
batter. At the same time, left pan above heating unit with your other
hand. Immediately tilt pan in all directions, swirling the batter so it
covers the bottom of the pan in a very thin layer. Work quickly before
batter cooks too much to swirl. Return to heating unit and cook over
medium-high heat. Cook crepe until bottom is browned. Then carefully
turn with spatula. Brown other side for a few seconds. Remove from pan
with spatula; stack on plate or tray.--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
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