French Pancakes / Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 1/2 cups all-purpose flour1 tsp salt2 tsp double-acting baking powder4 tablespoons powdered sugar4 eggs1 1/3 cups of milk2/3 cup of water1 tsp vanilla extract
Sift the flour. Resift with the salt, baking powder and powdered sugar. In a separate bowl, beat the eggs. Add and beat the milk, water and vanilla extract.
Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. Ignore the lumps; they will take care of themselves. You may rest the batter refrigerated 3 to 6 hours. Heat a 10-inch skillet. Grease it with non-stick spray. Add a small quantity of batter. Tip the skillet and let the batter spread over the entire bottom surface. Cook over moderate heat. When pancakes are b underneath, flip and brown the other side. Spray your skillet again as needed.
Yield: 14 to 16 10-inch pancakes. For even fewer calories and lower fat, use non-fat milk (the nutrtitional information is for 2% milk).
Number of Servings: 15
Recipe submitted by SparkPeople user JOE_KIRST.
Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. Ignore the lumps; they will take care of themselves. You may rest the batter refrigerated 3 to 6 hours. Heat a 10-inch skillet. Grease it with non-stick spray. Add a small quantity of batter. Tip the skillet and let the batter spread over the entire bottom surface. Cook over moderate heat. When pancakes are b underneath, flip and brown the other side. Spray your skillet again as needed.
Yield: 14 to 16 10-inch pancakes. For even fewer calories and lower fat, use non-fat milk (the nutrtitional information is for 2% milk).
Number of Servings: 15
Recipe submitted by SparkPeople user JOE_KIRST.
Nutritional Info Amount Per Serving
- Calories: 91.1
- Total Fat: 2.0 g
- Cholesterol: 52.9 mg
- Sodium: 254.0 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 0.3 g
- Protein: 4.0 g
Member Reviews