Kelsey Nelson one
1. In a blender, combine the milk, eggs, butter, flour, sugar, and salt and blend until smooth. Refrigerate the batter for 1 hour.
2. When you're ready to make the crepes, blend the mixture once more.
3. Heat a small (10 inch) nonstick skillet over medium-high heat. Using a 1/4 cup measuring cup, pour 1/4 cup of the batter into the skillet and immediately tilt the skillet so the batter coats the entire bottom of the pan. Cook until the crepe starts to bubble on top and is golden brown on the bottom, about 1 minute. Flip the crepe and cook for 30 more seconds. Transfer to a plate and repeat the process with the remaining batter.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 214 | ||
Calories from Fat: 106 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 32.5mg | 10 % | |
Sodium 1478.4mg | 51 % | |
Potassium 197.8mg | 5 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 20.7g | ||
Protein 6g | 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: 214
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