Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 eggs, large and lightly beaten2 cups all-purpose flour, sift after measuring3 cups whole milk (can substitute with lower fat milk but not skim)1/2 cup water--------------------------Calories/nutritional info not included:5 tsp butter (med heat) or canola oil (med-high)or spray oil============================================Have desired fillings ready to add before beginning to cook crepes.
Mixing:
Sift flour into bowl and make well in flour. Pour eggs into well (or crack into well and lightly scramble with fork). As you slowly pour in the milk, stir gently (a whisk is best, but fork works). Then pour in the water. Do not beat or overmix -- aim to crush the pockets of flour and scrape the bottom of the bowl. The final product should be thick-ish like melted ice cream.
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Cooking:
Preheat a medium (10") non-stick pan to medium-high (to where water sizzles off quickly but doesn't "pop"). Coat bottom and sides of pan with butter lightly -- this takes about 1/2 tsp of butter or oil. Using a standard sized ladle (6oz or 175mL), fill and pour batter into center of skillet -- immediately tilt pan around to spread batter OR pour in a small circle (making sure not to let a hole in the middle). Let cook until the entire crepe looks solid AND the very edges are browned and starting to crisp (a minute on med-high or as long as two on medium). If you gently lift the edge, the reverse side should have mottled brown markings. Using a spatula, loosen around the edges (most likely to stick if a part does), slide under crepe, and flip.
IMMEDIATELY, evenly spread your filling over the cooked side of the crepe. While the second side browns, your filling should heat up somewhat (or completely, if cooking on medium or using room temp/warm ingredients). Fold crepe over and remove from pan by sliding it off directly onto the plate. If you are cooking on medium heat, the crepe will be flexible enough that you can roll it up instead (from one end to the other) and lift off with a spatula (steady the crepe so it doesn't roll off). Serve immediately.
Serving Size: Makes approx 10 large (10" round) crepes (this is the calories counted per crepe) --or approx 20 small (7" round) crepes (halve the calories) --or approx 40 miniature (5" round) crepes (quarter cal)
Sift flour into bowl and make well in flour. Pour eggs into well (or crack into well and lightly scramble with fork). As you slowly pour in the milk, stir gently (a whisk is best, but fork works). Then pour in the water. Do not beat or overmix -- aim to crush the pockets of flour and scrape the bottom of the bowl. The final product should be thick-ish like melted ice cream.
-----
Cooking:
Preheat a medium (10") non-stick pan to medium-high (to where water sizzles off quickly but doesn't "pop"). Coat bottom and sides of pan with butter lightly -- this takes about 1/2 tsp of butter or oil. Using a standard sized ladle (6oz or 175mL), fill and pour batter into center of skillet -- immediately tilt pan around to spread batter OR pour in a small circle (making sure not to let a hole in the middle). Let cook until the entire crepe looks solid AND the very edges are browned and starting to crisp (a minute on med-high or as long as two on medium). If you gently lift the edge, the reverse side should have mottled brown markings. Using a spatula, loosen around the edges (most likely to stick if a part does), slide under crepe, and flip.
IMMEDIATELY, evenly spread your filling over the cooked side of the crepe. While the second side browns, your filling should heat up somewhat (or completely, if cooking on medium or using room temp/warm ingredients). Fold crepe over and remove from pan by sliding it off directly onto the plate. If you are cooking on medium heat, the crepe will be flexible enough that you can roll it up instead (from one end to the other) and lift off with a spatula (steady the crepe so it doesn't roll off). Serve immediately.
Serving Size: Makes approx 10 large (10" round) crepes (this is the calories counted per crepe) --or approx 20 small (7" round) crepes (halve the calories) --or approx 40 miniature (5" round) crepes (quarter cal)
Nutritional Info Amount Per Serving
- Calories: 157.6
- Total Fat: 4.1 g
- Cholesterol: 61.8 mg
- Sodium: 59.5 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 0.7 g
- Protein: 6.9 g
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