crepe pancakes
1) In a blender, combine all ingredients and pulse for 10 seconds. Best when crepe batter is placed in refrigerator for 1 hour (can be overnight) . This allows the bubbles to subside so the crepes will be less likely to tear during cooking. But OK to also just blend and use.
2) Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Ready to eat!
To Store: Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to 2 months. When using frozen crepes, thaw on a rack before gently peeling apart.
Grandma Odenthal always put butter, lemon juice and powdered sugar on pancake and then rolled up. Also good with fruit, cinnamon, etc.
Serving size - at least 2 per person = this recipe makes 17-22 crepes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 254 | ||
Calories from Fat: 59 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 216mg | 66 % | |
Sodium 1179.7mg | 41 % | |
Potassium 177.6mg | 5 % | |
Total Carbohydrate 42.3g | 12 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 41.3g | ||
Protein 8.1g | 12 % | |
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: 254
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