1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter, vinella, almond extract, and lemon juice.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot. I use a sheet of wax paper in between each crepe for serving; this stops the creeps from taring or striking together.
3. Serve with any type of filling. My kids like them with powder shuger and syrup I the center of the crepe and rolled like a Burrito.
The key to thin crepe is to roll and tip the pan when pouring in the batter. The idea is to try to make the crepes as thin as paper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (78g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 74 (51%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 269.5mg||83 %|
|Sodium 234mg||8 %|
|Potassium 102.4mg||3 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 8.6g|
|Protein 8.9g||13 %|
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: 146
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.