Recipe - Creole-Style Red Beans And Rice

1 Recipe Best Quick Pancakes
1 cup Milk
1 tablespoon Unsalted butter; melted

Martha Stewart Living

This batter, which calls for thinning our basic pancake recipe with milk,
is not the traditional crepe recipe, but it makes a nice, lacy crepe.
1. Add milk to pancake batter; whisk until smooth. Heat 8inch saute pan
over mediumhigh heat. Using a pastry brush, butter pan.

2. Pour scant 2oz. ladleful of batter, about One fourth cup, into pan; swirl to
coat bottom. When crepe is dry on top & edges are golden, about 50 seconds,
slide a plastic spatula under crepe; flip. Cook until golden on bottom,
abt. 25 seconds. Transfer to a plate; repeat with remaining batter, stack
finished crepes.
Makes 16 8" crepes
Posted to recipeludigest by LSHW shusky@erols.com on Feb 06, 1998