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|All purpose flour||1 1⁄2 Cup (24 tbs) (GOLD MEDAL)|
|Baking powder||1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 1377 Calories from Fat 451
% Daily Value*
Total Fat 51 g77.7%
Saturated Fat 16.1 g80.4%
Trans Fat 0 g
Cholesterol 468.2 mg
Sodium 1499.4 mg62.5%
Total Carbohydrates 184 g61.3%
Dietary Fiber 5.1 g20.3%
Sugars 40.4 g
Protein 47 g93.1%
Vitamin A 40.4% Vitamin C 0.05%
Calcium 77.8% Iron 60.9%
*Based on a 2000 Calorie diet
Stir in remaining ingredients.
Beat with hand beater until smooth.
Lightly butter 6-, 7- or 8-inch skillet; heat over medium heat until bubbly.
For each crepe, pour scant 1/4 cup of batter into skillet; immediately rotate skillet until thin film of batter covers bottom.
Cook until light brown.
Run wide spatula around edge to loosen; turn and cook other side until light brown.
Stack crepes, placing waxed paper or paper towel between each.
Keep crepes covered to prevent them from drying out.