3 eggs
1/4 cup flour
1 tbsp sugar
1 1/4 cup milk
1/4 tsp salt
2 tbsp butter soft or melted
Directions
Beat eggs until light. Gradually add milk and flour alternately,
beating until smooth. Beat in salt, sugar and butter. Cover batter
and chill at least 1 hour or overnight. Heat a lightly greased crepe
pan or frying pan. Remove from heat. Spoon in about 2 - 3
tablespoons of batter. Return to heat. Brown lightly then turn and
brown the other side. Keep cooked crepes covered and warm if using
immediately or cool completely then stack with waxed paper and
refrigerate or freeze. Note: Batter may also be used immediately
after mixing.
Servings: 12 servings
Basic Crepe Batter (Paulette Valois) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert
The History of Recipes
Written cooking instructions as a concept can be found way back into antiquity, certainly as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, mostly, these ancient records were just simple hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts are some tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a number of documents detailing recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, something that is very familiar to us today. He also describes how the Roman chefs made use of many herbs, including many that are still in use today like basil, mint and parsley. Moving our culinary historical trip onwards, there were a couple of cookery books published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian curry that appears on menues today, but instead descriptions of the types of meals on the tables of the rich people of that time. In the 15th century, people returning from the crusades brought us a variety of foods and spices from the holy lands, including spices like basil and coriander. These new foods and tastes led to a torrent in recipe books, some of which are now in private collections. When we get to the 1900s, cookery books were highly popular as a result of better eduction, people having increased leisure time and disposable income. |
We hope you enjoy this Basic Crepe Batter (Paulette Valois) recipe.
