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Basic Crepe Recipe

 

Crepe batter is not ladled onto a griddle but into a crepe pan, a shallow, round frying pan specifically designed for making crepes. If you don't have a crepe pan you may employ a non-stick eight inch skillet.
39

Yield

5

servings

Prep

10

min

Cook

10

min

Ready

20

min

Trans-fat Free
 

Ingredients

10 ounces milk
3 large eggs
2 ounces butter
melted
1 ½ cups all-purpose flour
*
½ teaspoon salt
1 x butter
and/or vegetable spray as needed
*
For the sauce
1 stick butter
cup sugar
1 large orange zest
*
1 large oranges
juice
2 ounces liqueur
grand marnier

Directions

Add the liquid ingredients to a blender, mix them first, and then gradually add the flour and salt.

Blend for one minute or until all the ingredients are well integrated, stopping to scrape down the sides of the blender if need be.

Strain the batter through a sieve and refrigerate for two hours.

Butter an eight inch skillet over medium heat until the butter foams, or use vegetable spray.

Pour 4 tablespoons, (two oz.), of the crepe batter into the pan and immediately lift the pan and swirl it around to evenly cover the entire surface.

Cook for about a minute more.

Lift the edge with a spatula.

If the crepe is a light brown it's time to flip.

Cook for only 30 more seconds on the other side.

Set the crepes aside and proceed with the sauce.

Melt the sugar into the butter in at least a twelve but preferably a fourteen inch nonstick skillet over medium to medium-low heat.

Add the zest and the juice and simmer for a minute or two.

Add the crepes, one at a time.

Place them in the skillet, coat them with the sauce, and then fold them into quarters.

Successively overlap one folded crepe over another, around the edge of the pan.

Add the Grand Marnier and either tip the pan toward the flame or use a match to ignite the liqueur.

As soon as the flames subside, serve the crepes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 42072% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 211mg 70%
Sodium 507mg 21%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 13g
Vitamin A 25% Vitamin C 33%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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