The Grains Cookbook - 1988
- Bert Greene
Penny Ashton - 1990
makes 12 Crêpes
requires 6 in. crêpe
or omelet pan.
The Grains Cookbook - 1988 |
requires 6 in. crêpe | |||
| CRÊPES | ||||
| These crêpes may be made in advance and stored, Refrigerated, in a plastic bag. | ||||
| 2 | Eggs | > | Place all ingredients in blender. Process on high for about 1 minute or until very smooth. | |
| ¾ | C | Milk | ||
| 6 | T | Cornstarch | ||
| 1 | T | Oil | ||
| 2 | t | Sugar | ||
| ¾ | t | Baking Powder | ||
| t | Salt | ||
| Transfer the batter to a bowl. Heat a greased 6-inch crêpe or omelet pan until it is very hot. Pour about 2 tablespoons of the batter onto the center of the pan. Turn and twist the pan immediately to coat the bottom. Cook over medium-high heat until the crêpe is lightly browned and the top is dry around the edges, about 30 seconds. Carefully turn the crêpe over and cook several seconds. Transfer to a paper towel. Repeat with the remaining batter stacking the crêpes, with a paper towel in between, on top of each other. When through, invert the stack so the golden sides are down. | ||||