Initially, they were made by pouring thin batter onto large, hot, flat griddles, where they quickly spread out into large, round shapes. Crepes quickly became a favorite throughout France and ...

Take a bowl and combine floor with all the ingredients. 2. Now stir eggs and beer in the bowl until a thin batter is formed. 3. Dip the fish fingers for half an hour, keep aside. You should be able to ...

Beat the eggs with the vanilla, booze and milk, then pour gradually into the dry ingredients, stirring all the time, to make a thin batter. When the apricots come out of the oven, give them a ...

I prefer to make the crepes with a thin batter and slightly undercook them so they retain a soft, silky texture. If the batter is too thick they will be rubbery and chewy to eat and will not roll ...