Basic Crepes Recipe
Ingredients
| Eggs | 3 | |
| Milk | 1 1⁄2 Cup (24 tbs) | |
| Butter | 2 Tablespoon, melted | |
| Whole wheat flour | 1 1⁄4 Cup (20 tbs) | |
| Salt | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 49 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.4%
Saturated Fat 1.1 g5.6%
Trans Fat 0 g
Cholesterol 30.5 mg10.2%
Sodium 35.1 mg1.5%
Total Carbohydrates 6 g1.9%
Dietary Fiber 0.83 g3.3%
Sugars 0.8 g
Protein 2 g4.4%
Vitamin A 1.5% Vitamin C
Calcium 2.2% Iron 2.1%
*Based on a 2000 Calorie diet
Directions
Add flour and salt, and mix until smooth.
For more tender crepes, refrigerate batter for 2 to 3 hours or overnight.
Pour approximately 1/8 cup batter into a lightly greased and preheated 6 inch frying pan, rotating the pan until the batter covers the bottom surface.
Turn over when lightly browned on edges.
Crepes may also be prepared with an electric crepe pan.
Follow manufacturer's instructions.
Chef
