This recipe makes 16 servings
|Per crepe: about||-|
|total fat||5 g|
|sat. fat||3 g|
- Portion size: 16 crepes
This quintessential crepe recipe is the basis for the dishes that follow. To ensure tender, light, thin crepes, make the batter at least one hour before using to allow the flour to expand in the liquid. You can also use a blender to combine the ingredients.
1-1/3 cups (325 mL) all-purpose_flour
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) milk
1/4 cup (50 mL) butter, melted
In bowl, whisk flour with salt. In small bowl, whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain through fine sieve into bowl. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Heat 8-inch (20 cm) crepe pan or skillet over medium heat; brush lightly with some of the remaining butter. For each crepe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling pan to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)
Additional information : Variations
Coconut Crepes: Stir in 2 tbsp (25 mL) packed brown sugar and 1/2 tsp (2 mL)
Buckwheat Chive Crepes: Replace half of the flour with light buckwheat flour. Just before cooking crepes, stir in 3 tbsp (50 mL) finely chopped fresh chives.
Herbed Crepes: Just before cooking crepes, stir in 2 tbsp (25 mL) chopped fresh parsley and 1 tbsp (15 mL) chopped fresh thyme.
Chocolate Crepes: Replace 1/3 cup (75 mL) of the flour with 1/4 cup (50 mL) cocoa powder, sifted. Stir in 3 tbsp (50 mL) granulated sugar.
Source : Canadian Living Magazine: February 2007