Basic Crepe Recipe Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Flour,
1 tsp: Sugar,
1/8 tsp: Salt,
3: Eggs,
1 1/2 cup: Milk,
2 tbsp: Butter or oil, melted/cooled
Directions:
Mixing crepes by hand.
Sift the dry ingredients into a bowl. Break the eggs into another
bowl and mix until yolks and whites are blended. Make a hole in the
middle of the dry ingredients and pour in beaten eggs. (French chefs
often break the eggs right into the dry ingredients but this makes
mixing more difficult.
Stir the flour mixture into the eggs little by little. The dough will
be difficult to work and it may be necessary to add a little milk (or
whatever liquid is used in the particular recipe) to incorporate all
the flour. Add the liquid a spoonful at a time and mix it in
thoroughly before adding more liquid. When the mixture becomes easy
to work (when about half of the liquid has been used) the remainder
can be added in two portions.
Add melted butter (and flavorings if indicated).
Mix again, cover and set aside for at least an hour but not more than
6 hours at room temperature. Crepe batter can be held overnight in
the refrigerater. If necessary, the crepe batter can be cooked
immediately, but the "resting" time allows the flour to absorb more
liquids, makes the mabber easier to handle, and gives the crepes more
flavor. Since flours vary in their ability to absorb liquid, if the
crepe batter seems too thick when you are ready to cook it, a small
amount of extra liquid can be added at this time. The consistency
could be at least as thin as heavy cream.
From: You can do anything with crepes. 1993 Cooking Echo Picnic
Cookbook exchange. Happy Charring
~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)
=======================================================
=================== BBS: High Country East Date: 07-31-93 (23:19)
Number: 1775 From: LAWRENCE KELLIE
: Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52)
Cooking
Source from luhu.jp
Sift the dry ingredients into a bowl. Break the eggs into another
bowl and mix until yolks and whites are blended. Make a hole in the
middle of the dry ingredients and pour in beaten eggs. (French chefs
often break the eggs right into the dry ingredients but this makes
mixing more difficult.
Stir the flour mixture into the eggs little by little. The dough will
be difficult to work and it may be necessary to add a little milk (or
whatever liquid is used in the particular recipe) to incorporate all
the flour. Add the liquid a spoonful at a time and mix it in
thoroughly before adding more liquid. When the mixture becomes easy
to work (when about half of the liquid has been used) the remainder
can be added in two portions.
Add melted butter (and flavorings if indicated).
Mix again, cover and set aside for at least an hour but not more than
6 hours at room temperature. Crepe batter can be held overnight in
the refrigerater. If necessary, the crepe batter can be cooked
immediately, but the "resting" time allows the flour to absorb more
liquids, makes the mabber easier to handle, and gives the crepes more
flavor. Since flours vary in their ability to absorb liquid, if the
crepe batter seems too thick when you are ready to cook it, a small
amount of extra liquid can be added at this time. The consistency
could be at least as thin as heavy cream.
From: You can do anything with crepes. 1993 Cooking Echo Picnic
Cookbook exchange. Happy Charring
~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)
=======================================================
=================== BBS: High Country East Date: 07-31-93 (23:19)
Number: 1775 From: LAWRENCE KELLIE
: Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52)
Cooking
Source from luhu.jp
Tags
Appetizers