Basic Cannelloni Crepes
Basic Cannelloni Crepes recipe
Yield
8 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
water
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
|
peanut oil
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
water
|
|
| 237 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
peanut oil
as needed |
*
|
Directions
Place the eggs in a blender.
Add the water, flour, and salt.
Blend until smooth.
Scrape down the sides of the container and blend again.
Heat a 10 inch nonstick frying pan and lightly oil the pan, using a paper towel.
Ladle ¼ cup of the batter into the pan and quickly turn the pan to evenly coat the bottom with batter.
Cook on one side only until dry on the top, about one minute.
These should be only very lightly browned and not too dry, so the pan should not be too hot.
Lightly oil the pan before cooking each crepe.
Separate the crepes with wax paper until ready to use.
The noodles can be refrigerated overnight if you seal them in a plastic bag.
