Gingerbread crepes and waffles <r t>

20 servings

Ingredients

Quantity Ingredient
2 cups All-Purpose Flour
½ teaspoon Salt
2 teaspoons Baking Powder
1 teaspoon Ground Ginger
1 teaspoon Ground Cinnamon
4 Eggs; Lightly Beaten
⅓ cup Packed Dark Brown Sugar
2 tablespoons Vegetable Oil
1½ cup Milk
2 teaspoons Vanilla Extract
3 teaspoons Finely Grated Fresh Lemon Zest; Or 1 Tsp Dried Lemon Zest

Directions

Sift the flour, salt, baking powder, and spices together in a small bowl and set aside. Mix together the milk, vanilla, and lemon zest and set aside.

Place the eggs and sugar in a large bowl and use a hand mixer fitted with the beater attachment on medium speed to beat the mixture for 3 minutes.

Mix in the oil, then on low speed mix in the flour alternately with the milk mixture. Mix only until the batter is smooth.

Preheat the tortilla press according to the manufacturer's directions.

Lightly spray each side with nonstick vegetable oil spray (you may have to repeat this between each crepe). Pour about ¼ cup of the batter in the center of the press, hold the top down 15 seconds to spread the crepe, then, with the top open, cook the crepe until it is almost dry but still flexible. Cool the crepes on a wire rack completely before filling with Cinnamon Ice Cream.

We had lots of fun working on this book with Lora and this recipe is wonderful!! This was one of the recipes we made when Julia came to dinner... she kept nibbling them and enjoyed it too!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 102⅕ Total Fat 3g Sat Fat 0.8g Carb 15.7g Fib 0.1g Pro 3g Sod 110mg CFF 26⅕%

Recipe by: Lora Brody Plugged In Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Dec 12, 1998, converted by MM_Buster v2.0l.

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