This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Dessert Crepes
- add review
- #52701
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 cup flour
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 tablespoon sugar
4 tablespoons melted butter
2 eggs
1 cup milk
vegetable oil
directions
Combine flour, salt, vanilla, sugar, milk, eggs and melted butter in food processor. Process at high speed for 1 minute, then turn off. Scrape down sides of bowl with a rubber spatula and process for 1 more minute. Pour batter into bowl and cover; let rest 1 hour.
To fry crepes, lightly oil a 7-inch crepe pan and place on a high flame. With a 2-ounce ladle, pour batter in center of pan and quickly tilt pan from side to side until bottom is covered evenly.
When edges of crepe turn brown, flip crepe with hand and cook 30 seconds longer. When crepe is finished, place on a plate. Repeat process and stack crepes on top of another. Oil crepe pan when necessary.
added by
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
July 6, 2008
this is a really good recipe, but if you don't have an hour, like me the leaving out for a hour is unnecessary