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Whenever I try to make a thinner batter (like waffles, crepes, pancakes), I get thick clumps of dough that never seem to "get caught" into the beaters. I've tried moving the beater in and out; I've also tried adding only some of the liquid first to make a thicker batter and then gradually thin it out, but alas, there is nothing worse then taking a bite of a crepe with a clump in it!! It seems that the batter "gets caught" in the grooves of the beater, as well as in various places around the bowl. Any solutions??
Lori
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