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Pancake Batter


4 eggs
1-1/3 cup milk
1-1/2 cups pre sifted flour
1/2 tsp. salt
4 tablespoon melted butter
2-3 tablespoon sugar
4 tablespoon brandy

Blend on high, until smooth. Use 1/4 cup batter for each crepe. If using crepe pan, follow directions, or use a skillet, and tilt so batter covers bottom of skillet. As soon as bottom of crepe is lightly browned, turn and brown other side. Stack crepes, and cover with dish towel, until ready to use. Makes about 36 crepes. (I prefer an electric crepe pan. It's easier to remove crepes, and keep them in shape.)

NOTE:
Crepes can be frozen for future use, if you stack them with wax paper in between each one. Then wrap and freeze.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.