Jeni Wright, Eric Treuille, Le Cordon Bleu

Batter

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
The uncooked mixture of crêpes, pancakes and cakes. Can be thick or thin. Also used to describe a coating for foods to be fried, such as fish.

© 1996 All rights reserved. Published by Le Cordon Bleu.