Curry Crepe Batter Recipe - Cooking Index
Curry Crepe Batter Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1 tablespoon | 15ml | Curry powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 cup | 237ml | Chicken broth |
| 2 cups | 396g / 13oz | Eggs (large) |
| 1 tablespoon | 15ml | Unsalted butter - melted, cooled |
In a blender or food processor blend the flour, curry powder, salt, broth, eggs, and butter or 5 seconds. Turn off the motor, with a rubber spatula scrape down sides of container, and blend for another 20 seconds. Transfer the batter to a bowl, let stand covered for 1 hour.
Heat a 7- to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly. Turn the crepe, brown the other side lightly and transfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
This recipe yields 15 crepes.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8863 broadcast 04-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.