Basic Crepe Recipe

Ingredients

1 1/2 cup flour 1 tsp sugar 1/8 tsp salt 3 eggs 1 1/2 cup milk 2 tbsp butter or oil, melted/cooled	Advertisements

Preparation
 
Mixing crepes by hand.

Sift the dry ingredients into a bowl. Break the eggs into another
bowl and mix until yolks and whites are blended. Make a hole in the
middle of the dry ingredients and pour in beaten eggs. (French chefs
often break the eggs right into the dry ingredients but this makes
mixing more difficult.

Stir the flour mixture into the eggs little by little. The dough will
be difficult to work and it may be necessary to add a little milk (or
whatever liquid is used in the particular recipe) to incorporate all
the flour. Add the liquid a spoonful at a time and mix it in
thoroughly before adding more liquid. When the mixture becomes easy
to work (when about half of the liquid has been used) the remainder
can be added in two portions.

Add melted butter (and flavorings if indicated).

Mix again, cover and set aside for at least an hour but not more than
6 hours at room temperature. Crepe batter can be held overnight in
the refrigerater. If necessary, the crepe batter can be cooked
immediately, but the "resting" time allows the flour to absorb more
liquids, makes the mabber easier to handle, and gives the crepes more
flavor. Since flours vary in their ability to absorb liquid, if the
crepe batter seems too thick when you are ready to cook it, a small
amount of extra liquid can be added at this time. The consistency
could be at least as thin as heavy cream.

From: You can do anything with crepes. 1993 Cooking Echo Picnic
Cookbook exchange. Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK s" Place (1:343/26.3)
=======================================================
=================== BBS: High Country East Date: 07-31-93 (23:19)
Number: 1775 From: LAWRENCE KELLIE
: Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52)
Cooking

 

 
Servings: 4

 

Basic Crepes Great Chefs
Combine the flour, sugar, eggs, and milk and beat until smooth. The resulting batter should be the consistency of thin cream. Add oil to the batter and mix lightly. Grease an 8 inch crepe pan or frying pan lightly with butter and heat until the butter is quite hot (Upload by user)

Basic Crepes Von Balson
Put all ingredients in a blender or food processor and blend at high speed for 1 min. Refrigerate, covered for 2 hrs. before cooking. Batter should have consistency of heavy cream. If necessary, thin with more liquid. To cook crepes, heat an omelet or crepe pan on low h (Upload by user)

Basic Crepes
Put all ingredients in a blender or food processor and blend at high speed for 1 min. Refrigerate, covered for 2 hrs. before cooking. Batter should have consistency of heavy cream. If necessary, thin with more liquid. To cook crepes, heat an omelet or crepe pan on low h (Upload by user)

Basic Crumpet
*Use very warm water (105 115 degrees for dry yeast, lukewarm (80 90 degree) for compressed yeast. Sprinkle dry yeast or crumble cake yeast into water. Let stand for a few minutes; then stir until dissolved. Add sugar, salt, and butter to warm milk, stirring to dissolve (Upload by user)

Basic Dinner Rolls
    strongServings: Melted margarine/butter if /strong   (Upload by user)

Basic Egg Bread
This bread makes wonderful toast. For a refreshing hint of citrus, add 1 teaspoon finely shredded lemon or orange peel with the flour. Use the 1 pound recipe if your machine pan holds 10 cups or less of water. Add ingredients to bread machine pan in the order suggested by ma (Upload by user)

Basic English Muffins
Yeast flour Mixture: In large bowl of mixer stir together 2 c flour, the sugar, salt and dry yeast; set aside. Liquid Mixture: Heat milk, water and butter until very warm (120 to 130 degrees F). Add gradually to yeast flour mixture and beat at medium speed 2 minutes. Ad (Upload by user)

Basic Loaf Recipe For Legumes
Mix all ingredients thoroughly. Bake in loaf pan in 350 degree oven until firm, about 30 minutes. From DEEANNE s recipe files     strongServings: 6/strong   (Upload by user)

Basic Missouri Mix Biscuits
Stir mix before measuring. gradually add water until a soft dough forms. turn out onto a floured board. Knead ten times. Roll or pat to a thickness of about 1/2 inch. Cut out with a floured biscuit cutter. Bake on a baking sheet in a 450 deg f oven for 8 to 10 minutes or unt (Upload by user)

Basic Muffins Biscuits
Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix fat into flour mixture utnil all particles are thouroughly coated and mixture esembels coarse cornmeal. Sotre mix in a jar or can with a tight lid. It (Upload by user)
TAG: biscuits, minutes, golden, biscuit, water, baking, dough, together, basic, packaged, ,

Basic Muffins Variations
IN A LARGE MIXING BOWL STIR TOGETHER THE FLOUW, SUGAR, BAKING POWDER AND SALT. MAKE A WELL IN THE CENTER. COMBINE EGG, MILK AND OIL. ADD EGG MIXTURE ALL AT ONCE TO FLOUR MIXTURE. STIR JUST TILL MOISTENED; BATTER SHOULD BE LUMPY. GREASE MUFFIN CUPS OR LINE WITH PAPER BAKE CUP (Upload by user)
TAG: batter, mixture, sugar, teaspoon, flour, combine, variations, muffins, ,

Basic Muffins 1
Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Preparation Time: McDoub (Upload by user)

Basic Muffins 2
Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Preparation Time: McDoub (Upload by user)

Basic Muffins 3
Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Preparation Time: McDoub (Upload by user)

Basic Muffins 4
Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Preparation Time: McDoub (Upload by user)

Basic Muffins
Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Preparation Time: McDou (Upload by user)