Potato Crepe Batter
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Lend a German flavor to your filling. INGREDIENTS 3 eggs 3/4 cup milk 1/2 cup mashed potatoes 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon nutmeg 6 tablespoons flour 3 tablespoons melted butter MIXER OR WHISK METHOD - In medium bowl, beat eggs; then add milk and beat on low speed until blended. Add potatoes, salt, pepper, and nutmeg. Add flour gradually while beating on low speed; beat until smooth. Pour in melted butter and beat until mixed. BLENDER METHOD - Combine ingredients (except butter) in blender jar; blend about 30 seconds. Scrape down sides of jar with rubber spatula and blend another 10 seconds or until smooth. Add butter and blend until butter is mixed. FOR BOTH METHODS - Let stand for at least 1 hour. Cook on upside-down crepe griddle or in traditional pan. Stir batter occasionally when cooking.