Martha Stewart Crepes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 146.2
- Total Fat: 6.8 g
- Cholesterol: 146.5 mg
- Sodium: 136.6 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 0.5 g
- Protein: 7.0 g
View full nutritional breakdown of Martha Stewart Crepes calories by ingredient
Number of Servings: 8
Ingredients
-
1 cup all-purpose flour, (spooned and leveled)
1 tablespoon brown sugar
1/4 teaspoon coarse salt
1 1/2 cups 2% milk
4 large eggs
2 tablespoons unsalted butter, melted
Directions
In a blender, combine flour, sugar, salt, milk, eggs, and butter.
Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
WATCH: How to Measure Flour
Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
COOK'S NOTE
Using a blender ensures a smooth crepe batter that has the consistency of heavy cream.
Serving Size: Makes 8 crepes
Number of Servings: 8
Recipe submitted by SparkPeople user VDROUTMAN.
Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
WATCH: How to Measure Flour
Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
COOK'S NOTE
Using a blender ensures a smooth crepe batter that has the consistency of heavy cream.
Serving Size: Makes 8 crepes
Number of Servings: 8
Recipe submitted by SparkPeople user VDROUTMAN.