- Recipes Home
- Interest Groups
Pate A Crepes Recipe
|Flour||8 Ounce (225 Grams)|
|Melted butter||2 Ounce (50 Grams)|
|Milk||8 Fluid Ounce (250 Milliliters)|
|Water||7 Fluid Ounce (225 Milliliters)|
|Vegetable oil||2 Tablespoon|
Serving size: Complete recipe
Calories 1925 Calories from Fat 936
% Daily Value*
Total Fat 106 g162.7%
Saturated Fat 44 g219.9%
Trans Fat 0 g
Cholesterol 991.5 mg
Sodium 385.4 mg16.1%
Total Carbohydrates 187 g62.4%
Dietary Fiber 6.1 g24.5%
Sugars 14.6 g
Protein 57 g113.4%
Vitamin A 52.6% Vitamin C
Calcium 42.1% Iron 79.3%
*Based on a 2000 Calorie diet
Make a well in the centre and add the eggs and melted butter.
Gradually beat in the milk and water until the mixture forms a smooth batter.
Strain the batter if necessary to get rid of any lumps.
Cover and set aside in a cool place for 2 hours.
Brush a heavy frying-pan with a little of the oil.
Place over moderate heat and heat the oil until it is very hot.
Remove the pan from the heat and pour about 4 tablespoons of batter into the centre of the pan.
Quickly tilt the pan in all directions to spread out the batter.
Return the pan to the heat and cook the crepe for just over 1 minute.
Shake the pan to loosenthe crepe.
To see if it is cooked, lift one edge of it with a spatula; it should be light golden underneath.
If it is not, cook for a further 10 seconds.
Turn the crepe over by lifting it up and over.
Brown the other side for 30 seconds.
This side will be less evenly browned and is the side on which fillings should be spread.
Slide the crepe on to a warmed plate and keep hot while you cook the remaining crepes in the same way.