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| Curry Crepe Batter
1 cup of all-purpose flour
1 tablespoon of curry powder
1/4 teaspoon of salt
1 cup of chicken broth
2 large eggs
1 tablespoon of unsalted butter, melted and cooled |
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In a blender or food processor blend the flour, curry powder, salt, broth, eggs, and butter or 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.
Yield: 15 crepes
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