Mix flower, sugar, baking powder, and salt in a medium bowl.
Combine eggs, vanilla, and milk in another bowl.
Add melted butter to the FLOUR mixture.
Spray crepe pan or 6-8 inch skillet with spray shortening.
Heat the skillet over medium heat until the shortening is bubbly.
For each crepe, pour a scant 1/4 cup batter into the center of the skillet.
Immediately rotate skillet until thin film covers the botom.
Cook until light brown.
Run a wide spatula arount the edge to loosen; turn and cook other side until light brown.
To keep crepes warm, place on a plate in a 175? oven.
If desired, thinly spread with toppings of your choice.
Roll crepes so that the most attractive side is on the outside.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Crepe (46g)|
|Recipe Makes: 12|
|Calories from Fat: 31 (30%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 75.1mg||23 %|
|Sodium 251.3mg||9 %|
|Potassium 57.7mg||2 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 12.9g|
|Protein 4g||6 %|
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: 102
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