Recipe to make crepes. Any inner fillings can be used to make this crepe good for desserts to lunch.
Whisk together egg and flour. Add Milk, Sugar, Butter, Salt, and Vanilla and stir together.
Optional ingredients include 1 tablespoon of favorite liqueur, or 1/2 teaspoon of different extracts (i.e. almond extract), or chopped herbs/onions/garlic depending on what type of crepe you are making. Also optional is to let batter sit for 30 to 60 minutes in refrigerator in order to lessen toughness of crepe.
Heat skillet. Brush with a bit of butter to ensure the batter does not stick. Pour in about 1/4 cup of batter (more or less depending on preference for a thick or thin crepe). Lift pan and turn in order to spread batter evenly. Cook about 1 to 2 minutes (until lightly tan or to liking), then flip with spatula (or by lifting with fingers) and cook another 30 seconds to 1 minute.
Fill with inner filling (from chocolate to fruit to sandwich type food), roll it up and serve or another option is to place in oven at 250 degrees for 10 minutes to heat thoroughly first and then serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 207 | ||
Calories from Fat: 54 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 81.5mg | 25 % | |
Sodium 55.5mg | 2 % | |
Potassium 70.9mg | 2 % | |
Total Carbohydrate 32.5g | 10 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 31.8g | ||
Protein 5.1g | 7 % | |
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: 207
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