Directions:
- Place all ingredients in blender or food processor and blend about 30 seconds, scraping down the sides of the container once and then blending a few seconds more until batter is completely smooth. (To make by hand: Beat the eggs, egg whites and flour together in a bowl to form a paste, then gradually whisk in the milk, butter or oil and salt to form a smooth batter. Strain through a sieve to eliminate any lumps.)
- Place batter in a pitcher, cover with plastic wrap and refrigerate for at least one hour to allow the flour to expand. Batter can rest, refrigerated for several days.
- After that, it will turn gray and unpalatable.
- To make the crepes:
- -
- Remove batter from refrigerator, stir, and check the texture.
- It should be the consistency of half and half or light cream. If too thick, add a tablespoon or so of water to thin it.
- Heat pan on medium flame and brush or spray with light coating of oil or melted butter.
- When pan is hot, pour in about 2 to 3 tablespoons of batter and swirl to coat bottom of pan completely with a thin layer of batter.
- The process will go much faster if you can work two pans at a time. You can use bigger pans, but larger crepes are a bit more difficult to manage.
- When bubbles form and edges of crepe turn slightly golden (about 30 seconds), flip or turn crepe over and cook briefly on the other side (about 10 seconds).
- Remove finished crepe to a plate and repeat for desired number of crepes.
- Wrap cooled crepes in plastic wrap or foil and refrigerate or freeze until ready to use.
- -
- Crepes are almost infinitely adaptable, so it's really up to you what you put in them.
- For savory crepes, try spinach, asparagus, zucchini or broccoli sautéed briefly with a little onion and/or garlic and herb or spice seasonings such as thyme, basil, saffron or oregano. Add ham, cooked chicken, fish, sausage or seitan to make a heftier meal or to use up leftovers. Roll each crepe around desired filling, then top with cheese, cheese or tomato sauce, or béchamel.
- Because they are so easygoing, savory crepes can be filled and topped, then covered in foil and refrigerated or frozen until needed. To reheat: Place covered dish in oven and reheat at 350 degrees until heated completely through. Frozen crepes may be reheated directly without thawing. Timing will depend on size of pan.
- -
- For sweet crepes, use any favorite ice cream or frozen yoghurt with either cooked or raw fruit or chocolate sauce, or simply sprinkle with confectioner's sugar and add a tablespoon of liqueur or a squeeze or two of fresh orange juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.28 Kcal (273 kJ) | ||
| Calories from fat | 10.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 2% | |
|---|---|---|---|
| Cholesterol | 21.38mg | 7% | |
| Sodium | 109.29mg | 5% | |
| Potassium | 137.14mg | 3% | |
| Total Carbs | 9.11g | 3% | |
| Sugars | 3.78g | 15% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 3.99g | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 95.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 71.49 Kcal (299 kJ) | ||
| Calories from fat | 11.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 2% | |
|---|---|---|---|
| Cholesterol | 23.41mg | 7% | |
| Sodium | 119.69mg | 5% | |
| Potassium | 150.18mg | 3% | |
| Total Carbs | 9.97g | 3% | |
| Sugars | 4.14g | 15% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 4.37g | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 104.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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