Crepes (For a Savoury Filling)
"These crepes can be filled with any savoury filling, but have a look at "pancakes filled with mushrooms" - "Pancakes filled with spinach" and "Pancakes filled with ham and walnuts" Any one of these are fantastic!! (from French cooking by Eileen Reece""
- Ready In:
- 22mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
directions
- Sieve the flour into a mound in a mixing bowl, making a well in the centre.
- Break the egg into it and the extra yolk, add a pinch of salt and mix with a wire whisk.
- Add the milk and 1 tablespoon of cold water to form a very fluid paste.
- Melt the butter and when liquid mix into the paste.
- Leave the mixture in a cool place for a least 1 hour or preferably overnight.
- Stir the batter well before use, and if it has thickened while standing, add a further 2- 3 tablespoons of cold water.
- The pancakes must be very thin, therefore the batter must be almost as liquid as water.
- Heat a small frying pan over a medium temperature, wipe it round with buttered paper and pour a large tablespoon of batter into it, rotating the pan so that the mixture runs evenly over the bottom.
- Cook for 1 minute shaking the pan to loosen the pancake, turn it over and cook the other side 1 minute, Keep hot between two plates placed over a pan of simmering water whilst cooking the rest of the batter.
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RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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