Chive Crepes
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This recipe makes 16 crepes servings
Nutritional Info |
|
|---|---|
| Per crepe: about | - |
| cal | 93 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 0 |
| chol | 56 mg |
| sodium | 81 mg |
| potassium | 64 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit A | 6 |
| folate | 13 |
To ensure light, thin crêpes, 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.
Ingredients
Preparation
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.) Stir in chives.
Heat 8-inch (20 cm) crêpe pan or skillet over medium heat; brush with some of the remaining butter. For each crêpe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling to coat; pour out excess batter. Cook, turning once, until golden, about 2 minutes. Transfer to plate; round off edge of crêpe where batter was poured off. (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.)
Heat 8-inch (20 cm) crêpe pan or skillet over medium heat; brush with some of the remaining butter. For each crêpe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling to coat; pour out excess batter. Cook, turning once, until golden, about 2 minutes. Transfer to plate; round off edge of crêpe where batter was poured off. (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.)
Source : Canadian Living Magazine: April 2009
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