Salton, Inc CM5C - Manual (Page 10)

10
Variations
Richer, More Egg-y Crepes
1 cup all-purpose flour, presifted
3 eggs
3 ⁄
4
cup milk
3 ⁄
4
cup water
1 ⁄
4
tsp salt
2 TBL butter or margarine, melted
Cornmeal Crepes
Delicious with any Mexican-style or any main dish fillings:
1 ⁄
2
cup yellow cornmeal
1 ⁄
2
cup boiling water
3 eggs
1 ⁄
2
tsp salt
1 ⁄
2
cup all-purpose flour
2 TBL butter or margarine, melted
3 ⁄
4
cup milk
Combine cornmeal and boiling water and stir until smooth. Let cool
slightly. Combine eggs, salt, flour and butter until smooth. Add milk
and mix until smooth. Stir batter occasionally when dipping if
cornmeal tends to settle to bottom.
Buckwheat Pancake Mix
Makes a flavorful, “wheaty” crepe for entree and fruit filling:
1 cup buckwheat pancake mix
(or
2 ⁄
3
cup buckwheat flour plus 1 ⁄
2
teaspoon salt)
1 egg
1 cup milk
3 TBL butter or margarine, melted
NOTE: Regular pancake mix can be substituted. Since mixes vary,
it may be necessary to add a little more milk.