2 1/4 cup whole milk
2 cups AP Flour
Mix the eggs and the flour and a small amount of milk - hand mix until smooth then add the remainder of the milk to the mixture until smooth.
Refrigerate for an hour before using. In a nonstick skillet warm the pan on medium heat and use a small amount of pan spray to keep from stick. Put batter in the pan cook through and flip.
Mint Lime Curd
1 cup sugar
10 sprigs of mint - leaves picked
4 limes juiced
1/4 unsalted butter
Pinch of salt
In a food processor mix together the mint and sugar until blended. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
Bourbon Chantilly Cream
2 cups heavy cream
6 TB Bourbon
1/4 cup sugar
Mix with a hand mixer until cream forms and then add in the sugar and bourbon.
Learn more at www.chefjessgrace.com or by calling 751-8555.