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Results 51 - 60 of 60 for basic batter
51. BASIC CREPES
Measure all ingredients into mixing ... scant 1/2 cup batter into lightly greased 8-inch crepe ... whipping cream are magnifique. Makes 8 or 9 crepes.
52. BASIC CREPES
Combine all ingredients except vegetable ... until smooth. Refrigerate batter 1 to 2 hours. Brush ... until all batter is used. Yield: 16 crepes.
53. BASIC CREPES
Put liquids and eggs in ... Use 2 oz. batter per crepe. Tip the pan ... lightly, just little specks. Stack with wax paper in between. Makes 12.
Add to liquid ingredients. Stir ... flour is moistened. Batter should be lumpy. Fill muffin ... teaspoon cinnamon before baking. Bake same as above.
55. BASIC CREPES
Combine all the ingredients in ... smooth. Let the batter stand for 30 minutes or ... pans, start with 2 to 3 tablespoons and adjust as necessary.
56. CREPE (BASIC)
Place all ingredients in mixer and beat well; let batter stand 1 hour for more ... couple) and then it peels off the pan onto a dish. Makes about 15.
57. BASIC CREPES
Beat milk into well-beaten eggs. ... about 2 tablespoons batter into lightly buttered 8-inch skillet, ... with dessert or main course filling.
58. BASIC CREPES
Combine beat ingredients until smooth. ... 1/4 cup of batter in hot, lightly greased 7" ... keep crepes separated between pieces of paper towel.
59. BASIC CREPES
Sift together dry ingredients. Beat ... Add 1 tablespoon batter. Tip skillet from side ... crepe from pan. Roll and keep warm. Fill as desired.
Sift together flour, baking powder, ... just until mixed; batter will still be lumpy. Place ... full with batter. Bake 25 minutes at 425 degrees.
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