Sift:
¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
2 tablespoon powdered sugar
Beat:
2 eggs
Add and beat:
⅔ cup milk
½ cup water
½ teaspoon vanilla or ½ grated lemon rind
Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. Ignore the lumps; they will take care of themselves. You may rest the batter refrigerated 3 to 6 hours. Heat a 5-in skillet. Grease it with a few drops of oil. Add a small quantity of batter. Tip the skillet and let the batter spread over the bottom. Cook the pancake over moderate heat. When it is brown underneath, reverse it and brown on the other side. Use a few drops of oil for each pancake. Spread the cake with jelly or roll it and sprinkle with confectioners' sugar.
For savory dinner crepes follow the above recipe but omit the sugar and fill with chicken and vegetable crepe filling, or eggs, hash browns, salsa, cheese.
¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
2 tablespoon powdered sugar
Beat:
2 eggs
Add and beat:
⅔ cup milk
½ cup water
½ teaspoon vanilla or ½ grated lemon rind
Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. Ignore the lumps; they will take care of themselves. You may rest the batter refrigerated 3 to 6 hours. Heat a 5-in skillet. Grease it with a few drops of oil. Add a small quantity of batter. Tip the skillet and let the batter spread over the bottom. Cook the pancake over moderate heat. When it is brown underneath, reverse it and brown on the other side. Use a few drops of oil for each pancake. Spread the cake with jelly or roll it and sprinkle with confectioners' sugar.
For savory dinner crepes follow the above recipe but omit the sugar and fill with chicken and vegetable crepe filling, or eggs, hash browns, salsa, cheese.
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