Crepes
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 300.7
- Total Fat: 9.6 g
- Cholesterol: 187.0 mg
- Sodium: 119.3 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 1.1 g
- Protein: 13.9 g
View full nutritional breakdown of Crepes calories by ingredient
Introduction
This recipe is modified from Better Homes and Gardens New Cook Book Copyright 1996. I replaced one egg with two egg whites. This recipe is modified from Better Homes and Gardens New Cook Book Copyright 1996. I replaced one egg with two egg whites.Number of Servings: 3
Ingredients
-
1 large egg
1/3 cup (two eggs worth) egg whites
1 1/2 cups milk
1 cup all purpose flour
1 tablespoon canola oil
Directions
Making a successful crepe can be a little tricky, and does take some practice. One of the keys is the proper consistency of the batter. Be careful it is not too wet. Adjust the milk so that the final consistency of the batter is about like a thin milkshake. I start by adding one cup, and then a 1/4 cup at a time.
After mixing the ingredients, ladle about a 14 cup of batter onto a medium hot griddle lubricate with PAM or similar spray. Cook on first side until the edges begin to move away from the side of the pan. Carefully separate from the griddle before attempting to flip. I use a butter knife to lift around and under the crepe. Then, insert spatula directly under the crepe, lift and flip in one quick motion. If your aim is off you can adjust the position of the crepe by shaking briefly until the crepe is in position. Continue to cook on side two for 30 sec to one minute. The second side is not as critical, since the crepe is already cooked by the time you flip it. It just feels better if its at least warmed on both sides.
I keep the crepes warm by putting them on a plate above a pan filled with hot water and the burner on low. Cover with an appropriate lid. You can even transfer the pan with the plate of crepes to the table so each person can serve himself.
The BHG recipe says this makes 18 crepes. They must use a very small pan. I use a 10 inch griddle and I am lucky to get 6, which makes for two generous crepes per person. Anyway, its easier to make 6 large than 18 small.
Number of Servings: 3
Recipe submitted by SparkPeople user DANASPEN.
After mixing the ingredients, ladle about a 14 cup of batter onto a medium hot griddle lubricate with PAM or similar spray. Cook on first side until the edges begin to move away from the side of the pan. Carefully separate from the griddle before attempting to flip. I use a butter knife to lift around and under the crepe. Then, insert spatula directly under the crepe, lift and flip in one quick motion. If your aim is off you can adjust the position of the crepe by shaking briefly until the crepe is in position. Continue to cook on side two for 30 sec to one minute. The second side is not as critical, since the crepe is already cooked by the time you flip it. It just feels better if its at least warmed on both sides.
I keep the crepes warm by putting them on a plate above a pan filled with hot water and the burner on low. Cover with an appropriate lid. You can even transfer the pan with the plate of crepes to the table so each person can serve himself.
The BHG recipe says this makes 18 crepes. They must use a very small pan. I use a 10 inch griddle and I am lucky to get 6, which makes for two generous crepes per person. Anyway, its easier to make 6 large than 18 small.
Number of Servings: 3
Recipe submitted by SparkPeople user DANASPEN.