Crêpes

Author: Canadian Living

Versatile cr?s marry well with either sweet or savoury fillings.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: May 2005

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 1/4 cup milk
  • 3 tablespoons butter melted (approx)

Method

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.)

Nutritional facts <b>Per Crème:</b> about

  • Sodium 105 mg
  • Protein 3 g
  • Calories 94.0
  • Total fat 5 g
  • Cholesterol 57 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crêpes

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