Crepes - Esstential
by rdalby
Nelson recipe
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INGREDIENTS
- 2 1/2 cups milk ; whole
- 5 eggs ; large
- 1/3 cup 2/3 stick butter ; unsalted, melted and cooled
- 1 cup flour ; all-purpose
- 2 tablespoons sugar
- 1 teaspoon Kosher Salt
INSTRUCTIONS
1. In a blender, combine the milk, eggs, butter, fllour, 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 that 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 cepe and cook for 30 more seconds. Transfer to a plate and repeat the process with the remaining batter.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (115g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 99 | ||
| Calories from Fat: 19 (19%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.1g | 3 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 7mg | 2 % | |
| Sodium 755.7mg | 26 % | |
| Potassium 149mg | 4 % | |
| Total Carbohydrate 17.2g | 5 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 17.2g | ||
| Protein 3.3g | 5 % | |
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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. |
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Calories per serving: 99
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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