Our family's crepe recipe that has been used for generations when money was tight. We never used the fancy fillings (although you certainly can) - our family ate them plain or with some jelly rolled inside along side soup or a salad.
Combine flour, salt, and egg in a large (4 cup) measuring up or bowl
Slowly add milk while beating until it has a thin, pancake-like batter consistency.
Let sit for 30 minutes.
If mixture has thickened too much, add a few drops more of milk until proper consistency returns.
Rub a bit of oil in a 12" non-stick pan with a paper towel.
Add 1 teaspoon of oil and heat on high until a drop of water sizzles in pan.
Pour in the batter until 1/2 to 3/4 of the pan surface is covered.
Rotate the pan quickly to spread batter to thinly around entire bottom of pan.
Loosen edges of crepe when they begin to brown (after 30-40 seconds) and flip.
Cook for another 40-45 seconds until lightly browned and crepe slides easily in pan.
Add another tsp of oil between making each crepe and repeat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 4 | ||
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Calories: 166 | ||
Calories from Fat: 18 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 54.1mg | 17 % | |
Sodium 25.2mg | 1 % | |
Potassium 98.6mg | 3 % | |
Total Carbohydrate 30.4g | 9 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 29g | ||
Protein 6.1g | 9 % | |
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: 166
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