Try this Crepe Batter recipe, or contribute your own.
Suggest a better descriptionIn a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour. The batter may be made up to one day in advance. Heat a 7- to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly. Turn the crepe, brown the other side lightly and transfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen. This recipe yields 20 crepes. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8863 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-10-1998 Recipe by: Sara Moulton
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 20 servings | ||
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Calories: 77 | ||
Calories from Fat: 34 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 158.7mg | 49 % | |
Sodium 132.6mg | 5 % | |
Potassium 62.2mg | 2 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.9g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 77
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