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Suggest a better descriptionIn a bowl whisk together flour, sugar, salt, eggs, milk and butter until smooth. Let batter sit 30 minutes before using. Heat a 7-inch skillet, preferably nonstick, over medium-high heat and brush with clarified butter or oil. Swirl 3 tablespoons of batter over bottom of pan, tilting to spread evenly. Cook until center is set and edges are lightly browned, 1 to 2 minutes. Use a thin spatula to turn crepe and brown second side 30 seconds. Slide crepe out onto a plate. Repeat with remaining batter, stacking crepes as you finish them. This recipe yields twelve 7-inch crepes, Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4083 broadcast 11-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-27-1998 Recipe by: David Rosengarten
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 7 | ||
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Calories: 312 | ||
Calories from Fat: 160 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 330.3mg | 102 % | |
Sodium 217.3mg | 7 % | |
Potassium 120.5mg | 3 % | |
Total Carbohydrate 29g | 9 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 28.7g | ||
Protein 10.2g | 15 % | |
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: 312
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