Add liquids, eggs and salt to a blender and pulse briefly to combine. Add flour and butter and blend until smooth, scraping if necessary. Allow batter to rest at least 10 minutes before using. Heat an 8-inch crepe or non-stick pan over heat and brush bottom with oil. Add an ounce or so of batter and swirl the pan to thinly but completely to cover bottom. Cook for approximately 1 minute or until the edge of the crepe begins to curl and batter is set. Flip and cook other side for approximately 30 seconds or until lightly browned. Yield: 24 crepe Recipe By :COOKING RIGHT SHOW CR#9668 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 08:01:04 -0500 From: Meg Antczak
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1514g)|
|Recipe Makes: 1|
|Calories from Fat: 1353 (45%)|
|Amt Per Serving||% DV|
|Total Fat 150.4g||200 %|
|Saturated Fat 61.8g||309 %|
|Monounsaturated Fat 50.9g|
|Polyunsanturated Fat 16.7g|
|Cholesterol 4359.3mg||1341 %|
|Sodium 1774.8mg||61 %|
|Potassium 1888mg||50 %|
|Total Carbohydrate 244.8g||72 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 235.1g|
|Protein 160.9g||230 %|
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: 2990
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!