|Food for Fifty (12th Edition)|
|by Mary K. Molt|
For courses in Quantity Food Production and Foodservice Management. THE resource--for nearly 70 years--for students and professionals in quantity ...
1 - 10 of 253 for crepe batter
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.
Combine all ingredients ... wire whisk until batter is smooth. To cook the crepes, heat any ... and apple. To the apple I also add cinnamon. It's great.
Add salt and ... minutes. Spread cooled crepes and divide following ... pan. Pour liquid evenly over all the crepes. Heat in 350 degree oven for 20 minutes.
Mix all ingredients except flour; add flour last and slowly mix until well blended and smooth.
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.
Beat the eggs ... using. If the batter is too thick ... spread. Cook until the top is dry, then turn and cook for 15 seconds on the other side. Makes 12.
Put ingredients in ... Then make your crepes in a small ... pan to spread batter thinly. When set, ... with fruit, ice cream, or a meat mixture and roll up.
Blend all in a blender. Refrigerate batter for 2 hours ... batter for each crepe. (Lemonade scoop ... freeze well to keep on hand for unexpected company.
Refrigerate for 2 ... 3 tablespoons of batter in hot lightly ... the bottom of the pan in a thin film. Cook until lightly brown, turn and cook 1/2 minute.
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.
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