Try this Creamy Fruit Filled Crepes from BGH recipe, or contribute your own.Suggest a better description
In a medium bowl whisk together egg, milk, flour, oil, and salt until smooth. Heat a lightly greased 8-inch nonstick skillet over medium heat; remove from heat. Spoon in 2 tablespoons of the batter; tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until brown on one side only. Invert over paper towels; remove crepe. Repeat with the remaining batter to make eight crepes total, greasing skillet occasionally. Set crepes aside.
To assemble, place crepes browned sides down. Spoon desired filling onto half of each crepe. Fold unfilled half of crepe over filling. Arrange two filled crepes on each serving plate. Top with desired topping.
From the Test Kitchen
2. Herbed: Stir 1/4 cup snipped fresh herbs (basil, chervil, chives, and/or parsley) into the batter before making crepes. Fill crepes as desired.
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 170 (36%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 189.5mg||58 %|
|Sodium 151.5mg||5 %|
|Potassium 432.8mg||11 %|
|Total Carbohydrate 57.4g||17 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 55.1g|
|Protein 17.9g||26 %|
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Calories per serving: 473
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