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As promised, here's "Yolande's Bistro & Creperie's" crepe batter recipe!INGREDIENTS:2 eggs, well beaten 1/2 cup milk 1/2 cup water pinch of salt 2 TBSP butter, melted 1 TBSP sugar 3/4 AP flour Beat all ingredients together except flour. Once all well blended whisk in flour. If too many lumps strain batter. NOTE: For this quantity you can use a blender. Now the hard part... cover and refrigerate. For at least 2 hours. Yolande recommends overnight. When ready to make crepes: NOTE: odds are that you will have to scrap the first crepe, I always do. Mix batter. On a paper towel dot a few drops of oil and rub down a pre-heated non-stick pan. Drop about 1.5 oz of batter into pan and swirl pan to cover bottom with a light coating of batter. Let cook over med high heat for about 90 seconds. With a spatula flip crepe, cook an additional 15 seconds and slide onto a plate. Fill with your favorite homemade jam, nutella with or without the bananas, sugar and lemon juice, syrup or other favorites. Eat immediately! Bon Apetit! Yolande A. M. Lacan Owner - Yolande's Bistro & Creperie, New Haven, CT. Read more about crepes on Yolande's blog: TheInnKeepersDaughter.com
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