Potpourriprinted page 93

CREPE BATTER

Name: CREPE BATTER
Yield: Makes 24 cups
Ingredients: 3 eggs; 2 Tbsp. clarified butter; 1 cup all-purpose flour; 2 Tbsp. sugar; 1 cup of milk; 2 Tbsp. brandy; 3/4 tsp. salt; 1 tsp. grated lemon rind

Robert G. Laws, W.S.C.A.

Makes 24 cups

Ingredients

3 eggs
2 Tbsp. clarified butter
1 cup all-purpose flour
2 Tbsp. sugar
1 cup of milk
2 Tbsp. brandy
3/4 tsp. salt
1 tsp. grated lemon rind

Method

Beat egg; blend rest of ingredients; let batter stand for one hour. Makes 24 cups.

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Photograph of printed page 93 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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