I like these best with blueberries and cream cheese filling.
1. Put the milk and butter into a small sauce pan over low heat until butter has just melted. Remove and allow to cool to room temperature.
2. Put the flour and salt into a mixing bowl and whisk to combine. Add the eggs and whisk until batter is smooth – it will be very thick and sticky. Gradually whisk in the milk and butter until the batter is smooth. Cover the bowl with plastic and let batter rest in the refrigerator for at least 30 minutes, preferably overnight if time allows. Batter is best used within three days.
3. Preheat the international chef crêpe machine with the flat plates in the closed position by adjusting the temperature to Crepe (medium). Set the timer to crêpe one and a half minutes.
4. Once preheated, use the large scoop and pour batter onto the hot plate. Close cover and lock to activate timer and begin cooking. Tone sounds when time has expired. Crêpe should be white with minimal golden color, if at all. Remove crêpe and repeat with remaining batter.
5. Serve immediately with your favorite fillings. Refer to my blueberry crêpe filling recipe for filling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 107 | ||
Calories from Fat: 86 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 174.3mg | 54 % | |
Sodium 130.4mg | 4 % | |
Potassium 57.4mg | 2 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 4.9g | 7 % | |
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: 107
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