|by John Thorne|
John Thorne's classic first collection is filled with straightforward eating, home cooking, vigorous opinions, and the gracefully intelligent writ...
Results 1 - 10 of 28 for pancakes crepes
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1. In a ... TIPS: For thinner pancakes, add more ... 6. Heat a crepe iron or a ... to recipe. TIPS: Crepes may be frozen. ... when thawing and reheating.
Mix all ingredients ... bubbles appear. Turn pancakes gently and finish ... flour. If over mixed, they will be tough, poorly shaped with tunnels inside.
You will need ... 16 (5 inch) crepes. Beat the ... refrigerator. Remove crepes from wrapping, lay singly on a cookie sheet and warm in a low to moderate oven.
Beat eggs until light and fluffy in a blender. Add milk to blender and mix. Add remaining ingredients and blend until just smooth. Lightly butter an ...
Beat the eggs ... 5-inch skillet or crepe pan until moderately ... and flip it over. Make sure both sides are slightly brown and you are done. Good luck.
Mix: Fry in small amount of shortening for approximately 2 minutes on each side. To serve, roll pancakes and sprinkle with powdered sugar or syrup.
Mix in blender until smooth. Put 3 tablespoons batter in greased 7 inch pan. Swirl to spread in pan. Sprinkle with currants. Turn and cook other ...
Sift mixture into ... inch skillet or crepe pan; heat. Remove ... fill with sweetened fruit or pats of butter, roll up and keep warm. Top with syrup. Yummy!
Into a mixing bowl, put the egg, salt and flour. Add the milk in small quantities at a time, stirring with a wire whisk to make a smooth batter. I ...
On a paper, ... grated cheese. Roll filled pancakes and keep warm. Serve with a quick salad, coffee and dessert. Good served with sausage for breakfast.
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