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.
- Portion size 16 servings
- Credits : Canadian Living Magazine: February 2007
Ingredients
Method
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.)
Nutritional facts Per crepe: about
- Sodium 81 mg
- Protein 3 g
- Calories 93.0
- Total fat 5 g
- Cholesterol 56 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
%RDI
- Iron 4.0
- Folate 13.0
- Calcium 3.0
- Vitamin A 5.0
