| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | Cold water |
| 1 1/2 | c | Cold milk |
| 4 | lg | Eggs |
| 1 | ts | Salt |
| 2 | c | Flour |
| 4 | tb | Melted butter |
| Vegetable oil or spray |
INSTRUCTIONS
Add liquids, eggs and salt to a blender and pulse briefly to combine. Add flour and butter and blend until smooth, scraping if necessary. Allow batter to rest at least 10 minutes before using. Heat an 8-inch crepe or non-stick pan over heat and brush bottom with oil. Add an ounce or so of batter and swirl the pan to thinly but completely to cover bottom. Cook for approximately 1 minute or until the edge of the crepe begins to curl and batter is set. Flip and cook other side for approximately 30 seconds or until lightly browned. Yield: 24 crepe Recipe By :COOKING RIGHT SHOW CR#9668 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 08:01:04 -0500 From: Meg Antczak <meginny@frontiernet.net>
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