Savory Crêpe Batter
c flour, sifted
T melted butter
the dry ingredients in bowl. Make a well in center, and add eggs
and mix until the mixture is shiny; do not whip the batter too
much. Add the milk gradually, then the butter. The result should
be a texture lighter than heavy cream, and should be strained
to remove any lumps. Let the batter stand for about 15 minutes
before using. Stir batter before making each crepe. Leftover batter
can be stored in refrigerator for a day.
Good basic recipe. Clipped and adapted from The Oregonian newpaper,
FoodDay section, no date (early '90s), recipe noted from The
Making of a Cook by Madeleine Kamman.
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