Startcooking.com Website Review

With an electric hand mixer, blender, or a whisk, mix together 2 Tablespoons of melted bu*ter, the eggs, the milk and the water. Sift together the dry ingredients (flour, salt and sugar) and add them to the wet mixture. Blend until smooth. Transfer the batter to a bowl, cover and refrigerate for 2 hours (or up to 2 days). If the ingredients have separated, gently stir them together again. Heat a 9-10 inch non-stick fry pan over medium high heat. Melt ½ teaspoon of bu*ter in the pan. Brush the bu*ter over the surface of the pan with a heat resistant brush. (You should hear a sizzle!) Cook the crepe until it is a patchy light brown on the bottom, 30 seconds to one minute. Loosen the edges of the crepe and flip it to the other side. Cook the second side until it is spotted brown and dry, about another 30 Remove the crepe from the pan and continue cooking the remaining batter, adding more bu*ter if necessary. With the side you cooked first facing down, spread some Nutella over one half of the crepe. Fold the crepe in half, then in half again or into thirds for the 9-10 inch crepe. TO STORE COOKED CREPES: Stack between squares of wax paper, wrapped in plastic wrap, in the refrigerator for up to three days. The crepes can be frozen for up to two months. Makes sixte*n to twenty 6 to 7 inch crepes or approximately twelve - 9 to 10 inch crepes While testing this recipe, I decided to give the pre-made crepes from the grocery store a try. This is really great most excellent video, and such great and careful descriptions about the batter and the cooking, flipping of crepes. The beauty of this video is that crepes can then be used for anything. Crepes can be the basis of a whole meal, one can have a stufed savory crepe entree with a nice tart salad, followed by dessert crepes with jars of jam, nutella, bu*ter and sugar on the table Don’t add the sugar to the batter if you want to make savory crepes, say stuffed with cheese or mushrooms. often those crepes are used in oven dishes where these crepes are rolled and stuffed with a saucy filling and cooked in the oven, much