| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
16 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 2 |
|
Eggs |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Water |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Butter or margarine; melted |
INSTRUCTIONS
Place ingredients in blender container in order given. Blend 30 seconds,
stop and stir down sides. Blend 30-60 seconds until smooth. Or, mix in bowl
with wire whisk or mixer, first combining flour and eggs, adding liquid
gradually. Beat until smooth; add other ingredients.
NOTES : Batter can be used immediately. However, an hour or two standing
will produce slightly more tender crepes. Or, refrigerate batter up to
three days for use as needed. Measure flour and liquid carefully, since
consistency of batter is important. (It should be about the consistency of
thick heavy cream.) Spoon flour into 1 cup measure and level off with
straight edge of knife or spatula. This recipe is for use with the MAXIM
Electric Crepe Maker.
Recipe by: MAXIM crepe book Posted to TNT - Prodigy's Recipe Exchange
Newsletter by SilkyKitty <SilkyKitty@prodigy.net> on Aug 17, 1997
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