Free Recipe Crepe Batter 2
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Crepe Batter 2 Recipe
1 c All-purpose flour
1/2 c Water; plus
2 tb Water
1/2 c Milk
3 lg Eggs
2 tb Unsalted butter; melted,
-cooled,
Plus some for the pan
1/2 ts Salt
Crepe Batter 2 Preparation
In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour. The batter may be made up to one day in advance. Heat a 7- to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly. Turn the crepe, brown the other side lightly and transfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen. This recipe yields 20 crepes. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK – (Show # CL-8863 broadcast 04-15-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-10-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 20
How Do You Cook Crepe Batter 2?
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