On Sat, 08 Sep 2012 23:56:18 -0600, Janet Bostwick
> wrote:

> On Sat, 08 Sep 2012 22:21:41 -0700, sf > wrote:
>
> >On Sat, 8 Sep 2012 18:34:10 -0700 (PDT), "
> > wrote:
> >
> >> My mother would do cobblers and the batter was thin enough to pour
> >> over the fruit and sink to the bottom of the pan. Then it would rise
> >> as the cobbler cooked and slightly brown. Either way they're
> >> gooooood.
> >
> >Do you have a recipe for the thin batter? You're telling it like you
> >don't, but I can at least ask. I've made cobble exactly once and I
> >didn't like it, which was really too bad because the peaches were
> >wonderful. Don't think I've ever eaten a cobbler made by someone else
> >either, so that was the extent of my cobbler experience. I'm a
> >Northerner, so crisp is my genre and I absolutely *love* that.
>
> This is a thin batter. Even though the batter is poured over the
> butter, everything rises up through and around the fruit.
> Janet US

So, basically you're saying to take any cobbler batter and thin it
down? How thin is it, would you say to crepe or Yorkshire pudding
batter state or thinner than that?

--
Food is an important part of a balanced diet.