he crepes using Nif's Basic Crepe Batter, recipe #354483.
For the Cheese
n melted butter.
Allow crepe batter to stand for an hour
For basic fritter batter: Combine flour, baking powder and
Preheat oven-top and skillet to medium heat.
Combine crepe batter ingredients in a medium sized bowl, beat together until smooth, and set aside.
In a small sauce pot, add water and blueberries, cook until it becomes a syrup.
Pour, 1/2 cup of crepe batter on the skillet and distribute in a circular motion.
Allow crepe to cook for 30 seconds to 1 min on each side, until golden brown.
Add the filling, and fold in the sides of the crepe into the center (Top with whipped cream and syrup if desired).
nd serve immediately.
Dessert Crepe Batter:
In a mixing bowl
flour and salt. Blend until batter is smooth and lump-free
efrigerate batter for at least 1 hour; cook crepes on crepe griddle
ake the marshmallows while the crepe batter rests! Begin by combining the
For the sage crepe batter, heat the milk and butter
Sift flour and salt. Beat eggs and add milk and melted butter after it's cooled.
Add to flour and mix well.
Refrigerate 30 minutes.
Melt a little butter in a frying pan; don't let it brown.
When hot, add about 2 tablespoons of batter to pan and quickly swirl the pan so it covers bottom. Experiment until you find the right amount of batter and right heat. Turn crepe. Because they are so thin, they are wonderful for stuffing anything.
Prepare the crepe batter:
Beat the eggs with
ilk to make a thick batter. Slowly beat in water until
Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Grate the chocolate and mix with the sugar, vanilla extract and boiling water. Beat until smooth.
Add the egg yolks one at a time beating well after each addition.
Beat the egg whites until stiff. Fold gently into the chocolate mixture. Refrigerate for two hours.
Fill each crepe with the chocolate mousse mixture and fold over.
Serve with whipped cream and sprinkle with chopped nuts.
Crepe Batter:
Sift the flour, sugar
For the crepe batter, in a medium bowl, whisk
Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Melt butter in the saucepan and add sugar, instant coffee and cocoa. Blend thoroughly.
Gradually add the cream and cook over medium heat, stirring constantly, for about five minutes.
Remove from the heat and add the vanilla. Set aside.
Put small scoops of chocolate ice cream on each crepe and fold over.
Drizzle the hot fudge sauce over the crepes and sprinkle with chopped nuts. Serve immediately.
Quick Crepe Batter:
Place the eggs, milk
FOR THE BATTER:
Blend the flour, sugar,
Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
Fold the egg whites into the yolk mixture.
Put a scoop of vanilla ice between two crepes.
Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
Prepare the batter by combining the flour, egg