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.
Rye Crepes
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- #60216
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3/4 cup all-purpose flour
3/4 cup rye flour
1 teaspoon salt
1 teaspoon baking powder
1 egg
1 tablespoon vegetable oil
2 1/4 cups milk
directions
Combine flours, salt and baking powder.
Beat egg with oil and milk until well blended. Add flour mixture and beat until smooth.
Let batter rest for 1 hour before cooking crepes. Use about 2 Tbsp. batter for a 6" crepe.
added by
bondo
nutrition data
Nutritional data has not been calculated yet.
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