To kick it up a few notches, you can add 2 tbs of finely chopped fresh herbs (not dried) of your choice such as basil, rosemary, oregano, parsley, dill just to name a few. You could even add some sun dried tomatoes. Experiment with this because you really can't go wrong.
To make sweet crepes follow the exact same directions as above but, of course, don't add any fresh herbs. Instead, add 1 tbs of vanilla extract, 1/2 cup of sugar and 2 good tbs of your favorite sweet liqueur (ex. Amaretto, Chambered, or Grand Marnier).
Using an electric blender or a whisk and large bowl, mix together the flour, eggs, milk, melted butter and salt. Continue whisking or processing until you have a smooth batter that slightly covers the back of a wooden spoon. Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 4 hours or overnight is even better. Heat a 9" nonstick skillet or crepe pan or a small nonstick pan over medium heat. Melt a tsp of butter in the pan or spray with nonstick butter spray (spray is easier). Using a small ladle or a measuring cup, pour about 6 oz of the batter into the pan. Hold the pan with one hand and pout the batter in with the other. Take the pan off the heat and tilt and swirl the pan so that the batter covers the bottom thinly and evenly. Try not to leave any large holes. Cook the crepe over medium-high heat until the edges turn brown, about 1 min and 30 sec. Flip the crepe using a spatula or using your fingers or use both. Cook crepes on the second side for another 30 sec. Remove the pan from the heat and invert the crepe onto a warm plate. Stack each crepe between a small layer of wax paper.
*Can be sealed and kept in freezable storage bags up to 2 months)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1139g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 684 (35%)|
|Amt Per Serving||% DV|
|Total Fat 76g||101 %|
|Saturated Fat 24.1g||120 %|
|Monounsaturated Fat 28.9g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 3177.1mg||978 %|
|Sodium 1073mg||37 %|
|Potassium 1074.9mg||28 %|
|Total Carbohydrate 232.8g||68 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 232.8g|
|Protein 95.8g||137 %|
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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: 1971
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