Crêpes
I love to keep a stack of crêpes in my freezer. They are delicious stuffed with eggs, vegetables, or berries.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
20 min
Total Time
1 hr
Servings
8 servings
Ingredients
- 2 eggs
- 1 cupmilk
- 3/4 cupall-purpose flour
- 1 pinchsalt
- 2 tablespoonsvegetable oil
- 1/2 stick butter (wrapped in cheesecloth)
Instructions
- 1
In a blender, combine eggs with milk and begin to blend. Add flour slowly, then salt and oil. Continue to blend for 1 minute.
- 2
Put batter into refrigerator to rest for 30 to 60 minutes.
- 3
Pour batter into a bowl. Heat a medium sized non-stick skillet to medium heat and coat with butter using the cheesecloth-wrapped butter,. Working quickly, pour a scant 1/4 cup of batter into the pan and swirl to coat entire bottom. Allow to sit on heat until the top appears dry and the bottom has formed a delicate brown lacey pattern. Flip the crêpe and finish cooking until bottom is a light brown. Remove from pan and stack. The lacey side is always on the outside for presentation.
Chef's Notes
NOTES : Wrapping the butter in cheesecloth makes it easier to use to coat the pan. You do not need to put paper between the crepes as they will not stick together. They refrigerate and freeze well.
Nutrition (per serving)
107
Calories
4g
Protein
10g
Carbs
6g
Fat
1g
Fiber
34mg
Sodium