Crepes
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 76.3
- Total Fat: 2.9 g
- Cholesterol: 22.6 mg
- Sodium: 171.5 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.3 g
- Protein: 2.7 g
View full nutritional breakdown of Crepes calories by ingredient
Introduction
This is my mom's recipe.The crepes are not sweet and very thin, so you can serve them with anything you like: fruits, whipped cream, sour cream, condenced milk, jams, smoked salmon, cooked meat, etc.
I perefer to serve it with Russian caviar. This is my mom's recipe.
The crepes are not sweet and very thin, so you can serve them with anything you like: fruits, whipped cream, sour cream, condenced milk, jams, smoked salmon, cooked meat, etc.
I perefer to serve it with Russian caviar.
Number of Servings: 22
Ingredients
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Milk, nonfat, 2.5 cup
Egg, fresh, 2 large
Wheat flour, white, all-purpose, 2 cups
Salt, 1 tsp
Baking Powder, 1 tsp
Vegetable Oil, 2 Tbsp
Unsalted Butter, 2 Tbsp
Directions
Makes 22-25 8"-crepes.
Mix the milk and eggs, add sifted flour, salt and baking powder. Mix the ingredients very well but do not beat up. Add 2 tbsp of vegetable oil and stir it in the batter. Put it aside to rest for 5 minutes.
Heat a 8'" frying pan with 1 tsp of vegetable oil over medium heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Put the cooked crepe in a plate and smear a piece of butter all over it. Serve it.
Number of Servings: 22
Recipe submitted by SparkPeople user IRONORCHID.
Mix the milk and eggs, add sifted flour, salt and baking powder. Mix the ingredients very well but do not beat up. Add 2 tbsp of vegetable oil and stir it in the batter. Put it aside to rest for 5 minutes.
Heat a 8'" frying pan with 1 tsp of vegetable oil over medium heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Put the cooked crepe in a plate and smear a piece of butter all over it. Serve it.
Number of Servings: 22
Recipe submitted by SparkPeople user IRONORCHID.
Member Ratings For This Recipe
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