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Recipe Name: Gingerbread Crepes And Waffles <r T> Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Desserts Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 20

2 Cup(s) All-Purpose Flour
1/2 Teaspoon(s) Salt
2 Teaspoon(s) Baking Powder
1 Teaspoon(s) Ground ginger
1 Teaspoon(s) Ground cinnamon
4 Eggs, lightly beaten
1/3 Cup(s) Packed dark brown sugar
2 Tablespoon(s) Vegetable oil
1 1/2 Cup(s) Milk
2 Teaspoon(s) Vanilla extract
3 Teaspoon(s) Finely grated fresh lemon
Zest Or 1 Tsp Dried
Sift the flour, salt, baking powder, and spices together in a small
bowland set aside. Mix together the milk, vanilla, and lemon zest and
setaside.Place the eggs and sugar in a large bowl and use a hand mixer
fittedwith the beater attachment on medium speed to beat the mixture
for 3minutes. Mix in the oil, then on low speed mix in the flour
alternatelywith the milk mixture. Mix only until the batter is
smooth.Preheat the tortilla press according to the manufacturer's
directions.Lightly spray each side with nonstick vegetable oil spray
(you may haveto repeat this between each crepe). Pour about 1/4 cup of
the batter inthe center of the press, hold the top down 15 seconds to
spread thecrepe, then, with the top open, cook the crepe until it is
almost drybut still flexible. Cool the crepes on a wire rack completely
beforefilling with Cinnamon Ice Cream.We had lots of fun working on
this book with Lora and this recipe iswonderful!! This was one of the
recipes we made when Julia came todinner... she kept nibbling them and
enjoyed it too!!Entered into MasterCook and tested for you by Reggie &
Jeff Dwork<>NOTES : Cal 102.2 Total Fat 3g Sat Fat
0.8g Carb 15.7g Fib 0.1g Pro 3gSod 110mg CFF 26.2%Recipe by: Lora Brody
Plugged InPosted to EAT-LF Digest by Reggie Dwork <>
on Dec 12,1998, converted by MM_Buster v2.0l.

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