Light Crepes Recipe
Ingredients
| Egg | 1 | |
| Skim milk | 3⁄4 Cup (12 tbs) | |
| All purpose flour | 2⁄3 Cup (10.67 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Vegetable oil | 1 Teaspoon | |
| Vegetable cooking spray | 1 |
Nutrition Facts
Serving size
Calories 50 Calories from Fat 11
% Daily Value*
Total Fat 1 g1.9%
Saturated Fat 0.28 g1.4%
Trans Fat 0 g
Cholesterol 21.5 mg7.2%
Sodium 64.8 mg2.7%
Total Carbohydrates 7 g2.4%
Dietary Fiber 0.22 g0.9%
Sugars 0.9 g
Protein 2 g4.2%
Vitamin A 0.5% Vitamin C 0.29%
Calcium 2.5% Iron 2.7%
*Based on a 2000 Calorie diet
Directions
Scrape down sides of blender container with rubber spatula, process an additional 30 seconds.
Refrigerate batter 1 hour.
Coat 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 1 minute.
Lift edge of crepe to test for done-ness.
Crepe is ready for flipping when it can be shaken loose from pan.
Flip the crepe, and cook 30 seconds on other side. (This side is usually spotty brown and is the side on which the filling is placed.)
When crepe is done, place on a towel to cool.
Stack between layers of waxed paper to prevent sticking.
Repeat until all batter is used, stirring batter occasionally.
Chef
