Basic Crepe Batter (Paulette Valois) Recipe

Recipes To-Go

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)

A good cook is like a sorceress who dispenses happiness.
Elsa Schiapirelli

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.

This Basic Crepe Batter (Paulette Valois) recipe is one of many in our Bread Category.

There is no such thing as a little garlic.
A. Baer

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

The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.
Ralph Waldo Emerson

Basic Crepe Batter (Paulette Valois) Recipe
Bread Recipes
Free Receipes for you to enjoy!

If you enjoy this Basic Crepe Batter (Paulette Valois) Recipe - you should enjoy the recipe collections you can find on the websites below:

Veggie Recipes

Recipes at Yahoo

ITV Recipes

Forget love... I'd rather fall in chocolate!
Author Unknown

No man is lonely while eating spaghetti--it requires so much attention.
Anonymous

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.
St Frances de Sales

Basic Crepe Batter (Paulette Valois) recipe - a tasty recipe for you to add to your collection!
Never eat more than you can lift.
Miss Piggy

If you like this Basic Crepe Batter (Paulette Valois) recipe please let us know.

The west wasn't won on salad.
ND Beef Council, billboard advertisement, 1990

“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)

If you find any errors in this Basic Crepe Batter (Paulette Valois) recipe please inform us and we will amend the Basic Crepe Batter (Paulette Valois) recipe immediately

Health food makes me sick.
Calvin Trillin

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

Basic Crepe Batter (Paulette Valois) Recipe brought to you by Recipes To-Go

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

Home >> Bread