Guest guest Posted May 18, 2001 Report Share Posted May 18, 2001 I don't know if there is a recipe for making crepes in NT, but I am trying to apply the principles of soaking the flour when making them. The first time I did it, I soaked the flour in water with 2 Tbsp of yogurt. I added a bit of honey to the batter, but the crepes had a twang to them and needed alot of toppings to help them taste good. So, today I made some with flour that had been soaked in raw goats milk overnight in the refrigerator. They tasted much better, but I don't think they have as much nutritional benefit this way... Is there a better way to make them? Or maybe a cultured milk product that is not so sour like yogurt? All I have access to right now, is yogurt and raw milk. Would whey work better? Can I make whey from raw milk? Becky Quote Link to comment Share on other sites More sharing options...
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