Crepe Batter (Dupree)
INGREDIENTS:
1 Recipe Best Quick Pancakes
1 c Milk
1 tb Unsalted butter; melted
1 Recipe Best Quick Pancakes
1 c Milk
1 tb Unsalted butter; melted
Martha Stewart Living
This batter, which calls for thinning our basic pancake recipe with milk, is not the traditional crepe recipe, but it makes a nice, lacy crepe. 1. Add milk to pancake batter; whisk until smooth. Heat 8-inch saute pan over medium-high heat. Using a pastry brush, butter pan.
2. Pour scant 2-oz. ladleful of batter, about 1/4 cup, into pan; swirl to coat bottom. When crepe is dry on top & edges are golden, about 50 seconds, slide a plastic spatula under crepe; flip. Cook until golden on bottom, abt. 25 seconds. Transfer to a plate; repeat with remaining batter, stack finished crepes. Makes 16 8" crepes
This batter, which calls for thinning our basic pancake recipe with milk, is not the traditional crepe recipe, but it makes a nice, lacy crepe. 1. Add milk to pancake batter; whisk until smooth. Heat 8-inch saute pan over medium-high heat. Using a pastry brush, butter pan.
2. Pour scant 2-oz. ladleful of batter, about 1/4 cup, into pan; swirl to coat bottom. When crepe is dry on top & edges are golden, about 50 seconds, slide a plastic spatula under crepe; flip. Cook until golden on bottom, abt. 25 seconds. Transfer to a plate; repeat with remaining batter, stack finished crepes. Makes 16 8" crepes