In a small mixing bowl, combine milk and eggs. Combine flour, sugar and salt in another bowl; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Melt 1 teaspoon butter in an 8 inch nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to wire rack.
Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between them.
Makes 16 crepes
fill with anything you like to make a tasty breakfast
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (232g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 115 (37%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 432.2mg||133 %|
|Sodium 2896.3mg||100 %|
|Potassium 305.3mg||8 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 29.5g|
|Protein 18.8g||27 %|
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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: 314
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