Basic Crepes Recipe
Ingredients
| Egg | 1 | |
| Skim milk | 1⁄2 Cup (8 tbs) | |
| All purpose flour | 1⁄4 Cup (4 tbs) (plus 3 tablespoons all-purpose flour) | |
| Salt | 1⁄8 Teaspoon | |
| Vegetable oil | 3⁄4 Teaspoon | |
| Vegetable cooking spray | 1 |
Nutrition Facts
Serving size
Calories 34 Calories from Fat 12
% Daily Value*
Total Fat 1 g2.1%
Saturated Fat 0.31 g1.5%
Trans Fat 0 g
Cholesterol 26.7 mg8.9%
Sodium 46.8 mg1.9%
Total Carbohydrates 4 g1.3%
Dietary Fiber 0.11 g0.42%
Sugars 0.8 g
Protein 2 g3.4%
Vitamin A 0.6% Vitamin C 0.24%
Calcium 2.2% Iron 1.7%
*Based on a 2000 Calorie diet
Directions
Scrape down sides of blender container with a rubber spatula, process 10 seconds or until smooth.
Refrigerate batter 1 hour. (This allows flour particles to swell and soften so that the crepes will be light in texture.)
Coat the bottom of a 6-inch crepe pan or nonstick skillet with cooking spray, place pan over medium heat until just hot, not smoking.
Pour 2 tablespoons batter into pan.
Quickly tilt pan in all directions so batter covers pan in a thin film, cook about 30 seconds.
Lift edge of crepe to test for done-ness.
Crepe is ready for flipping when it can be shaken loose from pan.
Flip and cook 30 seconds on the other side.
When crepe is done, place on a towel to cool.
Stack between layers of waxed paper to prevent sticking.
Repeat with remaining batter.
Chef
