| 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>
A Message from our Provider:
“People disappoint. God doesn’t.”