Caro's Mini Crepes
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 29.5
- Total Fat: 0.7 g
- Cholesterol: 19.3 mg
- Sodium: 14.2 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.1 g
- Protein: 1.6 g
View full nutritional breakdown of Caro's Mini Crepes calories by ingredient
Introduction
My French friend Caro's recipe for crepes My French friend Caro's recipe for crepesNumber of Servings: 30
Ingredients
-
1 cup flour
2 cups 1% milk
3 eggs
1 pinch of salt
Directions
Mix eggs, flour and salt until gooey. Add milk VERY slowly mixing with a whisk as you go.
Heat non-stick pan to med-hi heat, spray with cooking spray or wipe pan lightly with a bit of butter on a paper towel. Ladle 1-2 tbsps into pan and swirl the batter around the pan until the entire bottom is covered with a thin, even layer. (This will be the size of each crepe so using a 9" non-stick pan is key to getting the smaller more portion controlled crepes). Once the sides begin to curl take a spatula and delicately loosen crepe from pan, flip. You want the crepe to brown a bit on both sides so that it's doughy yet inside.
Once the crepe is done place on a plate and cover with another plate or a lid to hold moisture in. Spray pan again before adding the next crepe.
The wonderful thing about Crepes is they can be savory or sweet!! I personally love goat cheese and fresh tomato but they can be filled with anything - use like mini flour tortillas.
Or if you want to make them sweet, add a shot of vanilla to the batter prior to cooking.
Enjoy!
Serving Size: 30 - 9" crepes
Number of Servings: 30
Recipe submitted by SparkPeople user BIZGIRL84.
Heat non-stick pan to med-hi heat, spray with cooking spray or wipe pan lightly with a bit of butter on a paper towel. Ladle 1-2 tbsps into pan and swirl the batter around the pan until the entire bottom is covered with a thin, even layer. (This will be the size of each crepe so using a 9" non-stick pan is key to getting the smaller more portion controlled crepes). Once the sides begin to curl take a spatula and delicately loosen crepe from pan, flip. You want the crepe to brown a bit on both sides so that it's doughy yet inside.
Once the crepe is done place on a plate and cover with another plate or a lid to hold moisture in. Spray pan again before adding the next crepe.
The wonderful thing about Crepes is they can be savory or sweet!! I personally love goat cheese and fresh tomato but they can be filled with anything - use like mini flour tortillas.
Or if you want to make them sweet, add a shot of vanilla to the batter prior to cooking.
Enjoy!
Serving Size: 30 - 9" crepes
Number of Servings: 30
Recipe submitted by SparkPeople user BIZGIRL84.
Member Ratings For This Recipe
-
GOTHICLOLLIPOP
I used a 9.5" pan and found that I needed to use 3 tbs of batter, and that still didn't coat the entire bottom of the pan. I also had trouble flipping them without tearing, but that's probably due to my inexperience ^_^;; The crepes tasted good anyway, which is what matters. I would make them again. - 7/5/11
-
MARCIACHERYL