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Basic Crepes Recipe
|Skim milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs) (plus 3 tablespoons all-purpose flour)|
|Vegetable oil||3⁄4 Teaspoon|
|Vegetable cooking spray||1|
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 mg
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
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, fold and serve in plate.