Almond crêpes from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 818) by Mark Bittman
- eggs
- all-purpose flour
- milk
- butter
- almond flour
-
EYB Comments
Batter should rest at least 1 hour. Can substitute any nut flour for almond flour. See recipe for variations.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.