Clarified butter in crepes?
Posted: 15 December 2008 01:13 PM   [ Ignore ]
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I was getting ready to make crepes for my daughter and decided - for the sake of time (no hour to let batter rest) - to try Rose’s recipe from TCB (the corn starch crepes).  The last item on the list is 3T of clarified butter (going from memory).  The text of the recipe says to put them all in the order given in a blender.  Additionally, she talks of using clarified butter on the pan.  Is the clarified butter just for the pan or is it part of the batter and extra is for the pan?  She also makes a comment about using 1 cup of corn starch.  Is that an additional amount or is that referring to upping the recipe all around?

Thanks so much.  (been lurking forever cool smile  and don’t remember seeing anything about this).
dan

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Posted: 15 December 2008 01:52 PM   [ Ignore ]   [ # 1 ]
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Welcome to the forum, Dan! Now to your questions:

The clarified butter is for the pan, brushed on very lightly. If you don’t have any clarified butter on hand, Rose describes how to use 3T of regular butter (unsalted) to produce the 1T clarified butter called for in the recipe.

Rose’s comment is that if you prefer a thicker crepe, you can use more cornstarch. The total amount used should be no more than 1 cup.

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Posted: 15 December 2008 03:40 PM   [ Ignore ]   [ # 2 ]
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Welcome Dan - let us know how your crepes turn out.

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Posted: 16 December 2008 08:35 AM   [ Ignore ]   [ # 3 ]
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Thank you for the quick reply - i’m going to give them a try later this week.  I’ve learned so much from this group.  I would say ‘you have no idea how much’, but my guess is that many of you do!

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