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Put all ingredients in a blender or food processor and blend at high
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speed for 1 min. Refrigerate, covered for 2 hrs. before cooking.
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Batter should have consistency of heavy cream. If necessary, thin
|
with more liquid.
|
|
To cook crepes, heat an omelet or crepe pan on low heat for a few
|
minutes. No need to add oil, these cook fine without it. Remove from
|
heat, pour in 3 or 4 tablespoons of batter and tilt pan so batter
|
coats the bottom. Put pan on burner, cook crepe for a few minutes
|
over medium low heat until lightly browned or batter begins to
|
bubble. Flip crepe over and cook other side for about 30 sec. Gently
|
remove and place on a plate. Repeat process with remaining batter,
|
stacking crepes as they're cooked. Use with favorite breakfast,
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dinner or dessert crepe filling.
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|
Note: I didn't notice this until I started typing this in, but I
|
didn't cook mine on med-low heat. I heated my pan on med-high and
|
turned it down a notch when ready to cook. They turned out fine,
|
didn't stick and the edges were just a little crispy (the way I like
|
'em).
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|
Posted by "Von Balson, Kathleen" to
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Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994.
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|
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
|
with permission. Formatted by Sue Smith, S.Smith34,
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TXFT40A@Prodigy.com using MMCONV.
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1.80รก
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