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Crepe Batter

 
59

Yield

4

servings

Prep

25

min

Cook

10

min

Ready

35

min

Trans-fat Free
 

Ingredients

1 cup all-purpose flour
½ cup water
2 tablespoons water
½ cup milk
3 large eggs
2 tablespoons butter
unsalted, melted and cooled
1 x butter
for pan
*
½ teaspoon salt

Directions

In a blender or food processor blend flour, ½ cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds.

Turn the motor off and scrape sides down, with a rubber spatula.

Transfer the batter into a bowl and let it stand, covered, for 1 hour.

The batter may be made up to one day in advance.

Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat.

Brush the pan as necessary with butter.

Stir the batter, half fill a ¼ cup measure with it, and pour the batter into the pan.

Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl.

Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly.

Turn the crepe, brown the other side lightly and transfer to a plate.

Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 23240% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 176mg 59%
Sodium 402mg 17%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 18g
Vitamin A 8% Vitamin C 0%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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