|Celebrating the Midwest Table|
|by Abby Mandel|
Two hundred recipes celebrate the best of American traditional home cooking with such dishes as caramelized onions, corn fritters, oven ""fried"" ...
Results 91 - 100 of 253 for crepe batter
1. Put the ... 2. To make crepes. Brush the ... 1/4 cup of batter into the middle ... white sauce you make to give you more sauce with which to cover crepes.
FOR FILLING: Blend ... unbrowned side of crepe; sprinkle with ... in 2 tablespoons batter; lift and ... Repeat to make 16 to 18 crepes. Grease skillet.
Chopped tomato for ... To prepare enchilada crepes, beat baking ... pour 1/4 cup batter into hot, lightly ... with cold guacamole instead of cooked sauce.
Crepes: Over hot ... about 3 tablespoons batter into pan; turn ... cheese, confectioner's sugar, milk and grated orange rind; beat until smooth and creamy
Sift flour, sugar ... in just enough batter to cover bottom. ... evenly. Cook each crepe over medium heat ... absorbed some of the sauce and are well heated.
CREPES: Mix ingredients, ... water and salt (batter consistency is thin). ... grated cheese over manicotta. Bake at 350 degrees for 30 minutes. Serves 6.
1. Cook cranberries ... water and flour until batter thickens evenly. 2. Cook in 5" pan (just add a little batter). Don't flip, just brown on the bottom.
You may add ... texture of your batter. Mix ingredients ... butter pan and pour batter in pan with a large cooking spoon. The result should be a thin pancake.
In medium bowl, ... beat until smooth. Batter may be covered ... cooked immediately. Heat crepe pan or 7-8 ... filling or wrap and refrigerate up to 2 days.
Mix eggs and ... to a smooth batter. Grease a ... a very thin crepe. Cool crepes ... it. Garnish with parsley. Serve right away. Servings for 4-6 persons.
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