Entree crepes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 1 | cup | Flour |
| ½ | cup | Milk |
| ½ | cup | Chicken Or Beef Stock |
| 1 | tablespoon | Cooking Oil |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Butter Or Margarine; melted |
Directions
Mix all ingredients together until absolutely smooth. The batter will be slightly runny, thinner than pancake batter (it should be). Use a crepe pan or small fry pan. Heat pan until moderately hot (the right temperature will be arrived at - either the batter sets up too quickly or deosn't set up at all- you'll find the right middle ground. Pour about one small ladle's worth of batter on edge of pan and swirl immediately to cover rest of bottom of pan. It should run out smoothly and evenly. When edges curl, flip crepe for a moment, and then remove. Make a stack, fill them up and enjoy.
Recipe By : Little Mom
Posted to FOODWINE Digest 29 Sep 96 Date: Sun, 29 Sep 1996 22:34:01 -0400 From: Eileen & Bob Holze <beck4@...>