Yield: 1 Servings
|1||Recipe Best Quick Pancakes|
|1 tablespoon||Unsalted butter; melted|
Martha Stewart Living
This batter, which calls for thinning our basic pancake recipe with milk, is not the traditional crepe recipe, but it makes a nice, lacy crepe.
1. Add milk to pancake batter; whisk until smooth. Heat 8-inch saute pan over medium-high heat. Using a pastry brush, butter pan.
2. Pour scant 2-oz. ladleful of batter, about ¼ cup, into pan; swirl to coat bottom. When crepe is dry on top & edges are golden, about 50 seconds, slide a plastic spatula under crepe; flip. Cook until golden on bottom, abt. 25 seconds. Transfer to a plate; repeat with remaining batter, stack finished crepes.
Makes 16 8" crepes
Posted to recipelu-digest by LSHW <shusky@...> on Feb 06, 1998