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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Vegetarian Pancakes 18 Crepes

INGREDIENTS

3 lg Eggs
1 1/2 c Milk
3/4 c Water
1/2 ts Salt
1 c Flour
1/2 c Masa harina (corn flour)
3 tb Butter; melted (plus more)

INSTRUCTIONS

Beat the eggs, milk, water and salt together, then beat in the white flour,
the masa harina, and the melted butter. Or combine all the ingredients in a
blender and blend until perfectly smooth, stopping to scrape down the sides
as needed. Let the batter rest for at least an hour.
Heat a crepe pan and brush it with butter, then pour in just enogh batter
to cover the bottom of the pan by quickly tilting it around--a scant 1/4
cup. Cook for a minute or two on medium heat, until the crepe is golden
brown on the bottom, then gently peel it up and flip it over. Cook the
other side until golden and spotted with brown, usually less than a minute.
Continue this way until all the batter is used.
Stack the crepes and keep them covered with a slightly damp kitchen towel
as you work. The crepes can be made several hours or a day ahead and kept
in the refrigerator, tightly covered with plastic wrap. If you refrigerate
crepes, allow them to return to room temperature before filling or rolling
them. If handling crepes that are still cold, heat a non-stick pan and
place each crepe in it for a few seconds to warm it up before filling it;
this softens the crepe and keeps it from cracking.
Makes about 18 to 20 crepes.
Source: "The New Vegetarian Epicure" by Anna Thomas
Posted to MM-Recipes Digest V3 #267
Date: Sun, 29 Sep 1996 23:55:33 +0000
From: Linda Place <placel@worldnet.att.net>

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