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Basic
Dessert Crêpe Batter
| 3/4
c flour, sifted |
2
egg yolks |
| 1/4
t salt |
1
c milk, less 2 T |
| 1
T powdered sugar |
4
T melted butter |
| 2
eggs |
2
T liqueur of choice |
Put the dry
ingredients in bowl. Make a well in center, and add eggs and yolks
and mix until the mixture is shiny; do not whip the batter too
much. Add the milk gradually, then the butter and liqueur. The
result should be a texture lighter than heavy cream, and should
be strained to remove any lumps. Let the batter stand for about
15 minutes before using. Stir batter before making each crepe.
Leftover batter can be stored in refrigerator for a day.
Notes:
Good basic recipe. Clipped and adapted from The Oregonian newpaper,
FoodDay section, no date (early '90s), recipe noted from The
Making of a Cook by Madeleine Kamman.
Copyright
© 2004-2009 Beach Cuisine®, Inc.
All Rights Reserved.
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