Basic Crepes

This easy batter works with a traditional crepe pan or round non-stick skillet. Fill crepes with anything-- sweet or savory. Mother’s Day morning at our house, they’re filled with berries and jam!

Prep Time: 10 min    Total Time: 1 hour 10 min (batter needs to refrigerate 1 hour)

WHAT YOU NEED:

4 large eggs

¼ tsp. salt

2 cups all purpose flour

2-1/4 cups lowfat milk

¼ cup melted unsalted butter

MAKING IT:

In medium mixing bowl, whisk together eggs and salt.  One ½ cup at a time, alternately add flour and milk to eggs, whisking after each addition until batter is smooth. Add melted butter, mixing well. Cover bowl and refrigerate batter at least 1 hour, to allow the flour to hydrate. 

Brush 8-inch non-stick skillet with vegetable oil.  Place pan over medium-high heat for about 1-2 minutes (do not allow the pan to smoke). 

Hold pan handle with one hand, with the other hand pour about ¼ cup batter into pan.  Immediately lift pan from burner and swirl batter so a thin layer covers the entire flat area of the pan, working quickly so batter does not cook before pan bottom is covered.

Return pan to burner. Cook crepe about 1 minute until lightly browned, then turn with plastic spatula and cook other side for about 30-45 seconds. Both sides should be lightly browned. 

Place each cooked crepe on a plate with a square of waxed paper between each.  Re-oil pan before cooking each crepe.  Crepes can be filled with just about anything!

Makes about 18 (8-inch) crepes

TIPS:

This batter can also be made in a blender; combine all ingredients and blend for 1 minute. Refrigerate for 1 hour.

A different size skillet can be used; adjust the amount of batter so it covers the bottom in a thin layer.  No matter what size crepe you make, the first one usually ends up as a strange looking practice crepe.

Crepes stacked with wax paper between each can be wrapped tightly in plastic wrap and frozen for about 1 month.

Nutrition Information per serving (One 8-inch crepe): 100 Calories; 4 g Total Fat; (2 g Sat Fat); 55 mg Chol; 60 mg Sodium; 12 g Total Carb; (0 g Fiber; 2 g Sugars); 4 g Protein