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Quick breads or yeast breads need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
Bread Recipes
Banana Bread RecipeMolasses Banana Bread Recipe
Biscuits Recipe
Cornbread Recipe
Buttermilk Pancakes Recipe
Crepes Recipe
Buttermilk Waffles Recipe
Granola Cereal Recipe
Blueberry Muffins Recipe
Basic Sweet Yeast Bread Recipe
Apricot Bread Filling Recipe
Date Bread Filling Recipe
Pina Colada Bread Recipe
Crescent Rolls Recipe
Cinnamon Rolls Recipe
Potato Bread Recipe
Herb Bread Recipe
Wheat Bread Recipe
Honey Wheat Bread Recipe
Basic Crepes
Basic Crepes can be the main dish with Crab Crepes with Shrimp Sauce or Salmon Crepes or for dessert.
1½ cups milk
3 eggs
3 tbls sugar
½ tsp salt
3 tbls butter, melted
½ cup brandy*
1 cup flour
1 tsp vanilla
In a blender, combine milk and eggs, mix on medium speed about 10 seconds until foamy. Switch to low speed and open feed top, add salt, followed by sugar, vanilla, brandy and melted butter, replacing the feed top and blending well after each addition. Turn blender off, add flour all at once and blend just till combined.
Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
Cook crepe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes.
Lift up the edge to check the cooking process — if the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
When underside of crepe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crepes on a plate in the oven. This can be made ahead and kept in the refrigerator for 3 days. Expect it to take about 40 to 45 minutes to cook the 15 to 16 crepes this recipe will do.
Note: Try using Grand Marnier cognac or Amaretto or other liquor for the brandy.
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