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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Place a stack of cooked, cooled crepes (between layers of wax paper or paper towels) inside a heavy-duty zip-top plastic bag. Refrigerate up to five days, or freeze up to two months. If frozen, thaw in the refrigerator. Remove stack from the bag, and reheat in a microwave at HIGH for 15 seconds. Ingredients:
2 cups all-purpose flour (about 9 ounces) |
1/2 teaspoon salt |
2 cups 2% reduced-fat milk |
1 cup water |
1 tablespoon butter, melted |
4 large eggs |
cooking spray |
Directions:
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt in a medium bowl. Place milk, 1 cup water, butter, and eggs in a blender; process until combined. Add flour mixture to blender; process until smooth. Cover and refrigerate 1 hour.
2. Heat a 10-inch crepe pan or nonstick skillet over medium-high heat. Coat pan lightly with cooking spray. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
3. Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.
4. Place crepe on a towel; cool completely. Repeat procedure with cooking spray and remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
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