ANNE MOONEY: Hi. I’m Chef Anne Mooney, also
the regular food columnist for Simply The Best Magazine out of Delray Beach, Florida,
and I’m here today on behalf of Expert Village. And today, we’re going to talk about how to
make crepe batter. It’s the easiest thing in the whole world and once you see how easy
it is, you’ll want to have crepes on–on hand all the time. Now, I’ve measured out a cup
of flour, two tablespoons of butter, which have been melted, a cup of milk, and two eggs.
They’re large-sized eggs. And what we’re going to do is combine all of these stuff in the
food processor and we’re going to process it for about 30 seconds, and you will have
crepe batter, just like that. So we put in the flour, then the milk. Actually you can do this in
any order you want to. Eggs, two eggs, and two tablespoons of butter. And, voila, crepe
batter. Now, this is the recipe for savory crepes and these crepes you would use for
some appetizers, any kind of entree crepe, or most of the breakfast crepes, too. But
if you wanted a sweet crepe to use for dessert or a sweet breakfast, all you need to do is
add an additional two tablespoons of sugar and a little vanilla extract, about a teaspoonful,
or a teaspoonful of rum or brandy or any kind of liqueur that might go with whatever filling
you’re fixing. And now we have batter for our sweet crepes.