Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
Milk, nonfat, 2.5 cupEgg, fresh, 2 largeWheat flour, white, all-purpose, 2 cupsSalt, 1 tspBaking Powder, 1 tspVegetable Oil, 2 TbspUnsalted Butter, 2 Tbsp
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.
Nutritional Info 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
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