Crepe batter - master chefs
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Crepe batter - master chefs
  Batter    Basics    Crepes    New York  
Last updated 6/12/2012 12:56:42 AM. Recipe ID 19009. Report a problem with this recipe.
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      Title: Crepe batter - master chefs
 Categories: Basics, Crepes, Masterchefs, New york, 1fa
      Yield: 4 Servings
 
      2 lg Eggs
    1/2 c  Milk
    1/2 c  Water, or more
      1 c  Flour, all purpose, sifted
           Salt (to taste)
           Pepper, white (to taste)
      2 tb Butter, clarified **
           Oil, Olive
 
       ** See recipe for Clarified Butter.
  
  For Crepes: ===========
  
       Combine the eggs, milk and a 1/2 cup of water together.
  Gradually add 1 cup of flour, whisking it in until smooth.
  
       Whisk in the salt and pepper and Clarified butter.  Thin with
  water, if necessary, to the consistency of whipping cream.  Cover and
  refrigerate for several hours or overnight.
  
       If the crepe batter has thickened in the refrigerator, thin it
  with water to the consistency of whipping cream.  Brush a 7-inch
  skillet (preferably non stick) with a thin film of olive oil.  Place
  the skillet over medium-high heat.  When hot, add about 3 tablespoons
  of crepe batter and swirl to coat the pan.  Cook until the crepe is
  lightly golden, about 1 minute; then turn it over and cook the second
  side for 30 seconds. Continue with remaining batter, stacking crepes
  between waxed paper.




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Recipe ID 19009 (Apr 03, 2005)

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