Basic Crepe Recipe
Ingredients
| Sifted flour | 3 Cup (48 tbs) | |
| Eggs | 4 | |
| Egg yolks | 4 | |
| Milk | 1 Quart | |
| Sugar | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Clarified butter | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2871 Calories from Fat 1053
% Daily Value*
Total Fat 118 g182.1%
Saturated Fat 60.1 g300.4%
Trans Fat 0 g
Cholesterol 1811.5 mg603.8%
Sodium 2632.5 mg109.7%
Total Carbohydrates 350 g116.5%
Dietary Fiber 10.1 g40.5%
Sugars 62.6 g
Protein 104 g207.8%
Vitamin A 56.1% Vitamin C
Calcium 131% Iron 127.8%
*Based on a 2000 Calorie diet
Directions
2. Melt the butter in a small container and skim off the foam. Pour off and reserve the fat, or clarified butter. Discard the sediment in the bottom of the container.
3. Heat a four-inch skillet and brush it with the clarified butter. Pour in one tablespoon of the batter and tilt the pan immediately so that the batter will spread over the entire bottom of the pan. Cook the crepe quickly on both sides.
4. Repeat the process until all the crepes are cooked, stacking them on a plate as they are finished. If the crepes are to be sauced later, cover with waxed paper to prevent drying.
Chef
