Blintz Batter - (mama Leah Cookbook) Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
4: Eggs,
1 tbsp: Corn oil,
1 cup: Milk or water,
1 cup: Flour,
1 pinch: Pinch salt,
Directions:
Combine oil and eggs in bowl and beat until light and frothy. Beat in
milk or water, then beat in flour and optional salt until well
blended. Pour batter into a pitcher, cover and refrigerate for 10 to
15 minutes, until flour absorbs liquid and thickens. Place an 8 or 9
inch pan over medium heat. Dip a paper towel into some vegetable oil
and lightly grease pan. When it is very hot, quickly pour batter into
pan, swirl very quickly to cover entire surface and rapidly back
excess into pitcher. Shake crepe on to clean tea or paper towel.
Cover with plastic wrap or damp towel until ready to use. To freeze:
Place wax paper between layers. Wrap well in foil.
Source from luhu.jp
milk or water, then beat in flour and optional salt until well
blended. Pour batter into a pitcher, cover and refrigerate for 10 to
15 minutes, until flour absorbs liquid and thickens. Place an 8 or 9
inch pan over medium heat. Dip a paper towel into some vegetable oil
and lightly grease pan. When it is very hot, quickly pour batter into
pan, swirl very quickly to cover entire surface and rapidly back
excess into pitcher. Shake crepe on to clean tea or paper towel.
Cover with plastic wrap or damp towel until ready to use. To freeze:
Place wax paper between layers. Wrap well in foil.
Source from luhu.jp
Tags
Appetizers