2 c All-Purpose Flour
1/2 ts Salt
2 ts Baking Powder
1 ts Ground Ginger
1 ts Ground Cinnamon
4 Eggs; Lightly Beaten
1/3 c Packed Dark Brown Sugar
2 tb Vegetable Oil
1 1/2 c Milk
2 ts Vanilla Extract
3 ts Finely Grated Fresh Lemon
-Zest; Or 1 Tsp Dried Lemon
-Zest
Sift the flour, salt, baking powder, and spices together in a small bowl
and set aside. Mix together the milk, vanilla, and lemon zest and set
aside.
Place the eggs and sugar in a large bowl and use a hand mixer fitted with
the beater attachment on medium speed to beat the mixture for 3 minutes.
Mix in the oil, then on low speed mix in the flour alternately with 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 have to
repeat this between each crepe). Pour about 1/4 cup of the batter in the
center of the press, hold the top down 15 seconds to spread the crepe,
then, with the top open, cook the crepe until it is almost dry but still
flexible. Cool the crepes on a wire rack completely before filling with
Cinnamon Ice Cream.
We had lots of fun working on this book with Lora and this recipe is
wonderful!! This was one of the recipes we made when Julia came to
dinner… she kept nibbling them and enjoyed it too!!
Entered into
Yields
20 servings
