BLANCHE BATTERS RECIPES

Steps:

• Sift the flour into a bowl and add the salt. Put the milk, water and eggs into a jug and whisk well.
• Make a well in the middle of the flour and pour in the milk mixture, a little at a time, stirring with a wooden spoon to gradually bring the flour in from the sides until you have a smooth batter. Pour the batter back into the jug and leave to rest for at least 30 minutes.
• Melt the butter in the frying pan you are going to use to cook the cre^pes, then pour it into the batter. Give the batter a good stir, it should have the consistency of single cream. If not, add a little more water. The pan will now have a good film of butter in it for you to cook your first cre^pe.
• Make sure the pan is really hot and pour a small amount of batter from the jug into the pan, tilting it all around as you go so that the batter spreads in a very thin layer over the bottom. Any extra batter you can pour back into the jug.
• Cook for a minute or so until small bubbles appear on the surface and then use a spatula to gently ease the sides of the cre^pe away from the pan. Carefully turn and cook for another minute on the other side.
• Use a piece of kitchen paper to rub a tiny bit more butter into the pan before cooking each cre^pe.
• Pancakes can be made in advance and reheated easily. Just stack the cooked crepes on top of each other and cover with baking parchment or cling film and store in the fridge until needed. To reheat, put them in a low oven or heat individually in a frying pan with some butter.

Steps:

• Combine all ingredients (except the 1/2 cup of flour used for dredging) in a mixing bowl and whisk until smooth. Let set for about five minutes. Add another Tbsp or two of milk if you need to thin it a little
• These make the cutest little corn "puppies" or corn "McNuggets" Cut as many frankfurters into four equal segments as you will need for however many people you are cooking for. Stick a toothpick into each of them, dip in batter, and fry. Leave the toothpick in -- it's cute. Or, if making full length dogs, pour batter in a tall glass and dip your weiner in it.
• Drain on paper towels or newsprint and serve with mustard or ketchup or whatever condiments you want.
• *TIPS --.
• Remember -- this batter can be saved for a day or two so no need to use it all at once. If reusing batter from fridge take it out long enough for it to be room temperature. You might need to add a TBSP or two of water to loosen it back up to the right consistency.