French Recipes (Most Popular)3236 results - showing 2691 to 2700
With a blender or wire whisk, mix all the ingredients together until the batter is smooth and there is no lumps.
In a nonstick skillet, heat olive oil over medium heat. Use a 1/2 cup measuring cup to scoop the batter from the bowl into the pan.
(you could also add blueberries or chocolate sypup if you would like)
Tilt the pan a bit to distribute the batter to the edges (or close to them) so the crepe is as thin as possible. When little air bubbles start to pop up on the crepe (after about a minute or two, depending on the heat of your stove), flip it over with egg flipper. The crepe should be slightly golden brown. Cook on the other side for another minute or so, then transfer to a plate. Repeat for the remaining crepes.
Can be drizzled with maple syrup or a tablespoon of brown sugar for breakfast.
My favorite is, spread with Peanut Butter with a drizzle of maple syrup.Steamed asparagus, ham and cheese wrapped in the crepe makes for a filling lunch or dinner.Change it up:)
Submitted by MANONR
This recipe is modified from Better Homes and Gardens New Cook Book Copyright 1996. I replaced one egg with two egg whites.Submitted by DANASPEN
Read more at: http://www.foodnetwork.com/recipes/giada-d
pe/index.html?oc=linkbackSubmitted by EJSELHORST
Tomatoes Farci is a fancy name for tomatoes filled with meatloaf, and is a great alternative to stuffed peppers. It works with any kind of meat.Submitted by GREENWICK