Directions:
- Combine flour, milk, salt and eggs in a blender. Blend for 15 seconds. Scrape down sides.
- Blend again and add butter while blending. Blend 10 seconds.
- Cover and let rest 1 hour in refridgerator.
- When ready to cook, heat and season crepe pan. Pour enough batter onto a hot pan to coat. Pour remaining batter back into the blender pitcher.
- Cook over medium heat until edges just begin to brown. Use a butter knife or spatula to remove crepe from pan.
- Flatten and allow to cool slightly before filling.
- Delicious sprinkled with sifted powdered sugar, or fill with your favorite fruit or pie filling and topped with whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.31 Kcal (1379 kJ) | ||
| Calories from fat | 203.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.62g | 35% | |
|---|---|---|---|
| Cholesterol | 203.07mg | 68% | |
| Sodium | 797.85mg | 33% | |
| Potassium | 197.26mg | 4% | |
| Total Carbs | 22.13g | 7% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 2.07g | 8% | |
| Protein | 10.1g | 20% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.1mg | 11% | |
| Calcium | 159.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 214.78 Kcal (899 kJ) | ||
| Calories from fat | 132.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.75g | 35% | |
|---|---|---|---|
| Cholesterol | 132.44mg | 68% | |
| Sodium | 520.37mg | 33% | |
| Potassium | 128.66mg | 4% | |
| Total Carbs | 14.44g | 7% | |
| Sugars | 2g | 12% | |
| Dietary Fiber | 1.35g | 8% | |
| Protein | 6.59g | 20% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.3mg | 11% | |
| Calcium | 103.8mg | 16% | |
* 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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