On Mon, 25 Oct 2004 14:49:02 -0400, Dave Smith
> wrote:

> Allowing it to rest is supposed to allow the gluten in the flour to soften. It's
> typical of some fritter type batters. Frankly, I am not sure of the value of
> it.

Things like crepes are supposed to rest too. Was it all
just a big LIE? <back of hand to forehead, fainting>

sf
Practice safe eating - always use condiments