Archive for October, 2008
Crepe Batter:
1/2 C Hazelnut “flour” (finely ground hazelnuts)
1/2 C -2T all-purpose unbleached flour
3 eggs
2T melted butter
1 1/3 C whole milk
dash salt
dash fresh grated nutmeg
Mix dry; Mix wet, add into a “well” of the dry and whisk together to avoid lumps, slowly incorporating the dry. The batter should be the consistency of light cream.
2 large fresh [...]
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