Yeast Crepes (or Waffles)

INGREDIENTS:

1/2 cup warm to touch (not hot) water
1 package active dry yeast
2 cups skim milk
1/4 cup butter
1 tsp salt
1 tsp sugar
2 cups all-purpose flour
2 large eggs
1/4 tsp baking powder
Maple syrup

RECIPE:

Pour water into mixing bowl and add yeast.  Let stand 5 minutes.  Microwave milk
on high for 2 minutes (until it reaches about 100 F).  Melt butter in microwave.
Whisk milk, butter, salt, sugar, and flour into yeast mixture until most lumps
are gone.  Cover with plastic wrap and leave at room temperature for at least 8
hours.

Whisk eggs and baking powder into mixture until smooth.  Refrigerate until ready
to use. (Batter will keep for up to several days in the refrigerator if you don't
plan  to use it immediately.)

FOR CREPES:  

Very lightly grease or spray Pam on a teflon coated frying pan and place over
medium heat.  Pour about 1/4-1/2 cup of batter smoothly into center of pan so
that it spreads out in thin, circular  layer.  Cook until light brown on bottom
and bubbles form on top.  Flip and cook until light brown on bottom again. 
Stack cooked crepes on warmed plate.

Crepe filling:

Orange marmalade jelly
(Sour cream)
Hershey's chocolate syrup
Powdered sugar

Take a crepe, spread a little marmalade on it, add a little sour cream if
desired, and roll the crepe up in a cylinder.  Drizzle a thin line of chocolate
syrup down the rolled-up crepe and sprinkle with powdered sugar.  Serve with
maple syrup.

FOR WAFFLES:

Place about 1/2 cup batter in waffle iron and cook on medium setting until done.
The batter will be very thin for waffles, so it works best to pour it slowly and
carefully in the center of the waffle iron and then leave the top of the waffle
iron open for about 30 seconds to let the mixture firm up a little before
closing lid (otherwise the batter may overflow).  Serve with maple syrup. This
will make thin but very light and yeasty waffles.

file: yeastCrepes.txt