Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 eggs1 1/3 c. milk3/4 c. flourpinch of salt1 Tbsp vanilla2 Tbsp granulated sugar6 Tbsp melted butter (I used Country Crock Shedd Spread plus calcium and vitamins-soft)
1.) In medium bowl, whisk eggs.
2.) Add remaining ingredients except for the butter.
3.) Whisk vigorously and set batter aside for 20 minutes so that the air bubbles can rise. This will help ensure the stability of the crepes while cooking.
4.) Set heat on med/high and make sure the skillet is hot before starting.
5.) Lightly brush or spread some of the hot butter in the skillet.
6.)Using a 1/4 measuring cup, pour 1/4 cup of batter into the skillet, twirling so batter spreads thinly.
7.) Wait about 30 sec until crepe comes away from edge of skillet.
8.) Gently flip and let the opposite side cook for a few seconds.
9.) Gently use your spatula to place the crepe onto a ready
plate and repeat at step 5 until all your batter is used.
Makes about 10 crepes
Unused batter can be refridgerated.
Number of Servings: 10
Recipe submitted by SparkPeople user MIKEKADRA.
2.) Add remaining ingredients except for the butter.
3.) Whisk vigorously and set batter aside for 20 minutes so that the air bubbles can rise. This will help ensure the stability of the crepes while cooking.
4.) Set heat on med/high and make sure the skillet is hot before starting.
5.) Lightly brush or spread some of the hot butter in the skillet.
6.)Using a 1/4 measuring cup, pour 1/4 cup of batter into the skillet, twirling so batter spreads thinly.
7.) Wait about 30 sec until crepe comes away from edge of skillet.
8.) Gently flip and let the opposite side cook for a few seconds.
9.) Gently use your spatula to place the crepe onto a ready
plate and repeat at step 5 until all your batter is used.
Makes about 10 crepes
Unused batter can be refridgerated.
Number of Servings: 10
Recipe submitted by SparkPeople user MIKEKADRA.
Nutritional Info Amount Per Serving
- Calories: 112.0
- Total Fat: 5.2 g
- Cholesterol: 66.2 mg
- Sodium: 98.2 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 0.3 g
- Protein: 3.8 g
Member Reviews