European Stars and Stripes (Newspaper) - January 12, 1990, Darmstadt, Hesse                                Popular pancakes continued from Page 13 served immediately keep them for a Short period of time on a plate covered with a Towel in a 200-degree oven. Adapted from the new Doubleday Cookbook by Jean Anderson and Elaine Hanna Basic Savon y crepe Batter i cup sifted flour 3 eggs 1 cup milk 4 Tablespoons melted Butler it Teaspoon Salt put flour in a mixing bowl and make a Well in it put the eggs in the Adi and. Ucma a wooden Spall a. Wire whisk of c cd in Micro in slow Speed Nix eggs and flour until the mixture is  and if shreds do not whip Loo much or Hattic will not absorb milk add the milk o Duall then hip melted butter sail and any  f Whf Sivji to be i re the ballot should be Light than heavy or Capri and must to strained to remove us lumps let Batter stand 10 to 20 minute to allow starch to absorb some of the milk and to swell or the first crepes will be thinner than later ones. Before Cocking a crepe stir the Batter to avoid the slightest separation leftover Batter can be stored in the refrigerator and used up to 24 hours later makes 18 to 24 crepes adapted from the making of a Cook by Madeleine Kamman. Basic dessert crepe Batter a cup sifted flour it Teaspoon sir 1 Tablespoon confectioners sugar 2 whole eggs 2 extra egg Yolks 1 cup milk less 2 Tablespoons 4 Tablespoons melted butter 2 Tablespoons liqueur put the flour Salt and sugar in a mixing bowl make a Well in the Center and add whole eggs and egg Yolks. Mix As for Savory crepes. Add milk slowly then butter and liqueur. Let Batter stand before trying the crepes make 18 to 24 crepes adapted from the making of a Cook by Madeleine Kamman. To Cook crepes heat a Skillet or frying pan such As an Camelet pan about 6 inches in diameter at Bottom melt 3 Tablespoons of Butler in a Small pot pour about 1 Teaspoon in the crepe pan. Swish it around and pour it Back into pot. Leaving a thin film. Or dip Brush in the melted Butler and Brush it on Bottom and sides of pan. Add a generous Tablespoon of Batter and tilt the pan Back and Forth and around until Batter evenly coals Skillet. Turn As soon As the a Rcpt Browns on one Side. Use your Spatula or j  a Peck if you Are in doubt the second Sida vill not Brown As evenly but it is the Side hat will be filled or folded so Don t worry. Russian Blini 1vtcups buckwheat flour it cup White flour 1 cake 1 package yeast 1 it cups lukewarm water 1 cup hot milk 2 eggs separated dash of Salt 1 Teaspoon sugar 2 to 3 Tablespoons Butler melted it cup heavy sour Cream or heavy Sweet Cream in a Large bowl dissolve yeast in the wafer. Add the White flour and it cup of the buckwheat flour. Mix thoroughly and cover with a Towel. Put in warm not hot place to Rise and let stand for about 2vs to 3 hours or until doubled in bulk add remaining flour and mix thoroughly let Rise again for another 1 i hours add the hot milk to the raised Batter and mix Well. Cool slightly beat egg Yolks sail and sugar. Slowly add melted butter. Whip the sour or the Sweet Cream until very Huffy but not stiff beat egg Whites until stiff and fold the Whites into the Cream Combine All ingredients with Batter and let it stand for another 1 Viz hours in a warm place without stirring or disturbing the Batter m any Way. Carefully spoon cil 1 Tablespoon of Batter for each Pancake and Fry mile round pancakes on a hot and Prate table cast Iron griddle slightly brushed with  Ted Butler Mako sure to allow loom Tor Blini to spread when done in one do. Brush or Spenkle them with hot melted butter and turn them Over. As soon As the Turt Batch is ready Slack them on a hot Platter and continue. It lakes about 2 to 3 minutes to Brown each Side and they taste Best when sizzling hot Servo with hot melted butter sour Cream Black or pressed or red caviar or with thin slices of smoked Salmon or Sturgeon but always with the melted butter. Makes 20 to 25 Blini. Adapted from Kyra s secrets of russian cooking by Kyra Petrovskaya. Pancake in it outta with Quick and easy it not that difficult to make a Batch of tasty baking powder biscuit Iron scratch. By Joan Drake los Angeles times biscuits picked up at fast food restaurants or popped out of cans found in supermarket refrigerated cases and simply baked have become so popular that Many Cooks no longer make these Quick breads from scratch. However if you need a particular size such As 1-Inch for appetizers or want to make cheese or Herb variations it is surprisingly Quick and easy to turn out a Batch of baking powder biscuits in most Quick breads the fat is melted but in biscuits it is used in the solid form Cut into the flour baking powder Salt mixture with a pastry blender. This helps to produce a Flaky texture much different from muffins. The liquid is added All at once and stirred in with a Tork just until the mixture holds together. Then the dough is turned out onto a lightly floured surface and gently kneaded 10 to 12 strokes. Knead by folding the dough in half and pressing lightly in a rhythmic motion with the Heel of the hand. Kneading distributes the moisture and makes the tis curls More Flaky. If the dough is under kneaded the biscuits will not Rise properly and the undissolved or poorly distributed baking powder will produce Brown freckles on the crust Over kneading results in Tough biscuits Roll or Pat the kneaded dough out to a thickness about half the desired height of the baked biscuits. Using a Sharp biscuit Cutter dipped in flour press straight Down through the dough. It is important not to this the Culler or the biscuits will be lopsided biscuits from i to first rolling will be better shaped and More tender than those Cut from Errol legs to produce Crisp sided biscuits place them at least an Inch apart on an a greased baking Sheet for softer sides position the unbaked biscuits so their sides touch. By brushing the tops lightly with milk the surface will develop a shiny Golden Brown crust free of the freckles previously described. Bake at 425 degrees for 12 to 15 minutes or until Golden Brown biscuits Are Best served hot from the oven step 4perhaps with butter and Jam. If they must be reheated wrap in Oil and bake at 350 degrees about 10 minutes. In professional baking John Wiley & sons inc. 1985 author Wayne Gisslen sums things up by saying the Ideal biscuit is uniform in shape with straight sides and a level top and has doubled its height during baking the crust is Crisp tender and Golden Brown with lighter sides. The Crumb is generally creamy while and Fine grained and pulls off in Flaky  baking powder biscuits 2 cups flour 4 Teaspoons baking powder it Teaspoon Salt 5 Tablespoons shortening it cup milk Combine flour baking powder and Salt. Place shortening on top then using pastry blender Cut shortening into flour mixture until particles Are about size of Small peas or coarse meal use relaxed flick of wrist to keep dough mixture from becoming compact mass ii necessary run Finger across inside arc of pastry blender to release shortening. Pour in % cup milk All at once stir just until mixture holds together. Turn out onto floured work surface and knead lightly 10 to 12 times. Roll or Pat dough to thickness of i to it Inch. Cut with desired size floured biscuit Cutter. Re Roll dough and Cut again. For Coustier sides place biscuits about 1 Inch apart on a greased baking steel. For softer sides place biscuits with sides touching or it Inch apart. Brush with milk bake at 425 degrees 12 to 15 minutes or until Golden Brown makes 8 to 10 1 Winch biscuits. Page 14 stars and stripes Friday Januj