Basic Crepe Batter (Paulette Valois) Recipe




Basic Crepe Batter (Paulette Valois) Ingredients

3 eggs
1/4 cup flour
1 tbsp sugar
1 1/4 cup milk
1/4 tsp salt
2 tbsp butter soft or melted

A Recipe for
Basic Crepe Batter (Paulette Valois)

 

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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This Recipe for Basic Crepe Batter (Paulette Valois) is one of thousands in the Recipes-to-go Bread Cookbook.


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This is a recipe for Basic Crepe Batter (Paulette Valois) from the recipe cookbook of Recipes-to-go (Bread)


The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.

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The west wasn't won on salad.

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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)



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Basic Crepe Batter (Paulette Valois)

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.







Basic Crepe Batter (Paulette Valois) Directions

Beat eggs until light. Gradually add milk and flour alternately,
beating until smooth. Beat in salt, sugar and butter. Cover batter
and chill at least 1 hour or overnight. Heat a lightly greased crepe
pan or frying pan. Remove from heat. Spoon in about 2 - 3
tablespoons of batter. Return to heat. Brown lightly then turn and
brown the other side. Keep cooked crepes covered and warm if using
immediately or cool completely then stack with waxed paper and
refrigerate or freeze. Note: Batter may also be used immediately
after mixing.

Serves: 12

 

 

 

 

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Basic Crepe Batter (Paulette Valois) Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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