1 - 10 of 32 for basic crepe batter
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1. Beat together ... using. If the batter is too thick, ... Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Makes 12.
Sift the flour ... seconds. If the batter is made in ... milk. Makes 12 crepes. Note: Beer may be ... for milk in the same proportion for entree crepes.
Sift the flour ... before using. The batter should be the ... evenly over bottom. Cook until the bottom is golden brown, turn and repeat. Makes 18 crepes.
Mix all ingredients except flour; add flour last and slowly mix until well blended and smooth.
1. Combine flour ... color. (Use either 1/4 or 1/3 cup of batter per crepe.) Serve with sugar, or any fruit preserve, roll them up. Best served immediately.
In a blender ... towel. Ladle the batter 1/4 cup at ... Do not turn crepe over until it ... until ready to fill. Lightly oil pan before cooking each crepe.
Place the eggs, ... hours. Fry the crepes in a medium-hot ... in 2 ounces batter for each crepe. ... parsley. Serve cold with a green salad and white wine.
Combine flour, salt, ... in between each crepe. Use 2 tablespoon batter which you blend ... each cup flour. I use a scant 1/4 c. batter in 7 1/2 inch pan.
Beat milk into ... about 2 tablespoons batter into lightly buttered ... light brown. Turn crepes only once. Remove ... with dessert or main course filling.
Sift together dry ... Add 1 tablespoon batter. Tip skillet ... covers bottom. Brown on both sides. Remove crepe from pan. Roll and keep warm. Fill as desired.
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