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
Academics have proved the existence of recipes way back into history, in truth as far into history as the ancient Egyptians, and possibly even further. Having said that, in the main part, these early records were just very basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians is a collection of tablets in the Sumerian language describing the baking 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 wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, main meal and afters, something we still use today. This early Roman chef describes how the Romans were skilled in the use of a wide range of aromatic flavours, including some that we all recognise like thyme, rue and asafoetida. Over the next few centuries, the rich and powerful families of Europe tried to serve up the most exotic banquets, and consequentially cooks and their recipes were much in demand. Nevertheless, it was during the 19th century that cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookery publications are starting to become popular mostly due to better eduction, more free time and having more money. |
We hope you enjoy this Basic Crepe Batter (Paulette Valois) recipe.
