Recipe - Curry Crepe Batter

1 cup Allpurpose flour
1 tablespoon Curry powder
One fourth teaspoon Salt
1 cup Chicken broth
2 lg Eggs
1 tablespoon Unsalted butter, melted and
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. Make crepes in the same
procedure as basic crepe batter.

Yield: 15 crepes

Recipe by: Cooking Live Show #CL8863 Posted to MCRecipe Digest V1 #597 by
Angele Freeman jfreeman@netusa1.net on Apr 29, 1997