Crêpes
Versatile crêpes marry well with either sweet or savoury fillings.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per Crêpe: about | - |
| cal | 94 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | trace |
| chol | 57 mg |
| sodium | 105 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 4% |
| vit A | 6% |
| folate | 9% |
-
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) salt
3 eggs
1-1/4 cups (300 mL) milk
3 tbsp (50 mL) butter, melted (approx)
Preparation:
In bowl, whisk flour with salt. In separate bowl, whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Cover and refrigerate for 1 hour. Strain batter into clean bowl.
Heat 8-inch (20 cm) nonstick skillet over medium heat; brush lightly with some of the remaining butter. Pour scant 1/4 cup (50 mL) of the batter into skillet, swirling to coat bottom of pan; cook until bottom is golden, about 1 minute. Turn and cook for 30 seconds. Transfer to plate.
Repeat with remaining batter, heating pan and brushing with butter as needed. (Make-ahead: Stack between waxed paper and wrap in plastic wrap. Refrigerate for up to 3 days or enclose in airtight container and freeze for up to 1 month.)
Additional Information
Source
Canadian Living Magazine: May 2005
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