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)
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Food Tip |
This Recipe for Basic Crepe Batter (Paulette Valois) is one of thousands in the Recipes-to-go Bread Cookbook.
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
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"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
This is a recipe for Basic Crepe Batter (Paulette Valois) from the recipe cookbook of Recipes-to-go (Bread)
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
The ear tests words as the palate tastes food. |
| Job 34:3 |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
Herb Tip |
Food Tip |
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
Basic Crepe Batter (Paulette Valois) Recipe brought to you by Recipes To-Go