|by Mary Frances Berry|
A complete basic cooking course in a single volume, this book gently guides the culinary novice from stocking the pantry to selecting ingredients ...
91 - 100 of 253 for crepe batter
CREPES: Mix ingredients, ... water and salt (batter consistency is thin). ... grated cheese over manicotta. Bake at 350 degrees for 30 minutes. Serves 6.
Crepes: Over hot ... about 3 tablespoons batter into pan; turn ... cheese, confectioner's sugar, milk and grated orange rind; beat until smooth and creamy
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.
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.
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.
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.
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.
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