Crepes
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Crepes calories by ingredient
Introduction
I found this recipe online somewhere, and modified it by adding the sugar and vanilla extract to add sweetness for a desert crepe. You can add more, less, or none depending on taste. This can be used for deserts, breakfast, or nearly any meal. I found this recipe online somewhere, and modified it by adding the sugar and vanilla extract to add sweetness for a desert crepe. You can add more, less, or none depending on taste. This can be used for deserts, breakfast, or nearly any meal.Number of Servings: 10
Ingredients
-
3 eggs
1 1/3 c. milk
3/4 c. flour
pinch of salt
1 Tbsp vanilla
2 Tbsp granulated sugar
6 Tbsp melted butter
(I used Country Crock Shedd Spread plus calcium
and vitamins-soft)
Directions
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.