- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In blender, purée eggs, milk, flour, sugar, butter, vanilla and salt on high speed until smooth, 30 to 60 seconds. Transfer to bowl; cover and refrigerate for 1 hour. (Make-ahead: Can be refrigerated for up to 1 day.)
Let batter sit at room temperature for a few minutes; whisk well. In nonstick skillet, melt about 1 1/2 tsp butter over medium-high heat; add ladleful of batter to middle of skillet; tilt skillet to spread batter in very thin layer. When batter starts to look dry and matte and bottom begins to brown slightly (after 20 to 40 seconds), using spatula, flip crêpe; cook for 15 to 25 seconds (do not overcook). Transfer to plate; keep warm. Repeat with remaining batter, greasing skillet with more butter, if necessary (the last few crêpes may take less time to cook, as the skillet may get hotter over time). (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)
Nutritional facts PER CRÊPE about 105
- Iron 1 mg
- Fibre 0 g
- Sodium 55 mg
- Sugars 3 g
- Protein 4 g
- Total fat 3 g
- Cholesterol 65 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
