Recipe#2176

Title: Crepes 09

From: rebecca didt pge93bks@studserv.uni-leipzig.de 
 Newsgroups: rec.food.recipes 
 Subject: Crepe Batter 
 Date: 19 Jun 1998 10:03:28 -0400 
 Message-ID: <35819343.FCBE11C@studserv.uni-leipzig.de> 

Quantity makes 16-18 large crepes
 Measurements in brackets are UK Imperial.
 750 ml [1 1/4 pints] milk
 300g [12 oz] flour
 3 eggs
 75g [3 oz] butter, melted
 If you have a large blender (liquidiser) jug - holds at least 1.5
 litres (2 1/2 UK pints) - this takes 1 minute. Put the milk and
 eggs in the jug and switch it on (medium speed) with the lid off.
 Put in the flour, spoon by spoon, then add the melted butter. If
 you have no such blender, put the flour in a bowl, make a well in
 the centre and add the eggs, beaten. Gradually add half the milk,
 beating well to make a smooth batter, then mix in the rest of the
 milk.  Leave the batter to stand for 30 minutes before using.