Curry Crepe Batter
Yield
12 servingsPrep
15 minCook
0 minReady
75 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | tablespoon |
curry powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
chicken broth
|
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
butter, unsalted
melted, cooled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
curry powder
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
chicken broth
|
|
| 2 | large |
eggs
|
|
| 15 | ml |
butter, unsalted
melted, cooled |
|
Directions
In a blender or food processor blend the flour, curry powder, salt, broth, eggs, and butter for 5 seconds.
Turn off the motor, with a rubber spatula scrape down sides of container, and blend for another 20 seconds.
Transfer the batter to a bowl, let stand covered for 1 hour.
Make crepes in the same procedure as basic crepe batter.
