| Cuisine: French | Type: Technique | Serves: 12 crêpes |
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Source:
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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3/4 cup all purpose flour Pinch of salt 1-1/4 cups milk 1 egg yolk 1 egg 1 tbs. melted butter |
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Instructions:
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1. Sift the flour into a mixing bowl. Add a pinch of salt, the egg yolk and whole egg and half of the milk. Stir with a wire whip until smooth. Add the remainder of the milk and the melted butter (or light oil). 2. Alternatively, all of the ingredients may be put in a blender for 10 seconds. If the batter is made in the blender, it may be used immediately. If it is prepared by hand, allow it to rest for 1 hour so the milk and flour will be well combined. 3. The batter may be prepared for later use and will keep in the refrigerator all day. If it is left until the next day it may need to be thinned with 2 tbs of milk. Note: Beer may be substituted for milk in the same proportions. |
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Related recipes:
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None |
2001-03-10