Crepes (for oyster sacks) (corrected)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 1 | cup | Cold milk |
| ½ | teaspoon | Salt |
| 2 | cups | All-purpose flour; sifted |
| 4 | tablespoons | Unsalted butter; melted |
Directions
1. In a blender, combine eggs, milk, salt and 1 cup cold water. Blend until smooth. Add flour and blend. Add butter and blend at high speed for 1 minute. Cover and refrigerate the batter for at least 2 hours or overnight.
2. Heat a 6-7 inch crepe pan over moderate heat until hot. Lightly butter the pan. Ladle in some of the batter and swirl to lightly coat the bottom of the pan; pour out the excess batter.
3. Cook the crepe until the edges look golden and slightly dry, then flip and cook until brown spots appear on the second side.
Makes 1 dozen 6 inch crepes.
Posted to recipelu-digest Volume 01 Number 416 by RecipeLu <recipelu@...> on Dec 30, 1997