|Proof of the Pudding|
|by Phil Vickery|
A definitive collection by a young Michelin-starred chef who is passionate about puddings.
Results 101 - 110 of 253 for crepe batter
Mix the dry ... until smooth. The batter should be the ... an 8 inch crepe pan or frying ... on top of the other on a platter. Two dozen six inch crepes.
Measure flour, sugar, ... smooth. For each crepe, lightly butter ... 1/4 cup of batter into skillet; immediately ... top and eat. Mix together thoroughly.
Heat milk and ... Beat until smooth. Batter will be thin. ... (Can also use crepe pan). Fill with ... 350 degree oven until hot, approximately 20 minutes.
Beat the eggs ... form a smooth batter. Heat a ... sprinkle powdered sugar on the top of the rolled pancake. I could never make them fast enough for our family.
Combine these 4 ... Pour 2 tablespoons batter into skillet. Lift ... Repeat making 12 crepes. Set aside. ... drained white canned rapes over crepes. Serves 6.
In bowl combine ... in 2 tablespoons batter, lift and ... paper toweling; remove crepe. Makes 16-18, ... in butter. Cool (do not stir). Makes 1 1/3 cups.
Mix eggs, milk, ... 1 tablespoon of batter in small, buttered, ... of jalapeno in crepes (not too thick ... in 350 degree oven for 10 minutes. Serves 6.
Beat eggs until ... in flour until batter is the consistency ... other side. Stack crepes between wax paper. ... melted chocolate. Makes 24 (6") crepes.
Beat eggs. Add ... 1/2 cup of batter. Immediately lift ... bottom surface. Let crepe cook until edges ... filled with jam, syrup, cream cheese - or all!
Make batter for crepes the day before ... wax paper between crepes. Repeat with rest of batter. Makes 10 to 12 crepes. 5. Fill with spinach cheese sauce.
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