Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 7 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a bowl whisk together flour, sugar, salt, eggs, milk and butter until smooth. Let batter sit 30 minutes before using. Heat a 7-inch skillet, preferably nonstick, over medium-high heat and brush with clarified butter or oil. Swirl 3 tablespoons of batter over bottom of pan, tilting to spread evenly. Cook until center is set and edges are lightly browned, 1 to 2 minutes. Use a thin spatula to turn crepe and brown second side 30 seconds. Slide crepe out onto a plate. Repeat with remaining batter, stacking crepes as you finish them. This recipe yields twelve 7-inch crepes, Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4083 broadcast 11-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-27-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
