| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Taste1 |
7 |
servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 1/4 |
c |
Sugar |
| 1 |
pn |
Salt |
| 2 |
|
Eggs |
| 2/3 |
c |
Milk |
| 1 |
tb |
Unsalted butter; melted |
|
|
Clarified butter or vegetable oil; for greasing skillet |
INSTRUCTIONS
In a bowl whisk together flour, sugar, salt, eggs, milk and butter until
smooth. Let batter sit 30 minutes before using. Heat a 7-inch skillet,
preferably nonstick, over medium-high heat and brush with clarified butter
or oil. Swirl 3 tablespoons of batter over bottom of pan, tilting to spread
evenly. Cook until center is set and edges are lightly browned, 1 to 2
minutes. Use a thin spatula to turn crepe and brown second side 30 seconds.
Slide crepe out onto a plate. Repeat with remaining batter, stacking crepes
as you finish them. This recipe yields twelve 7-inch crepes,
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4083 broadcast 11-28-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-27-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.
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