Directions:
- Put the liquids, eggs, and salt into the blender jar.
- Add the flour, then the butter.
- Cover and blend at top speed for 1 minute.
- If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more.
- Cover and refrigerate for at least 2 hours.
- The batter should be a very light cream, just thick enough to coat a wooden spoon. If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crepe should be about 1/16 thick.
- Rub the skillet with a pork rind or a piece of bacon fat or brush it lightly with oil. Set over moderately high heat until the pan is just beginning to smoke.
- Immediately remove from heat and holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter with the middle of the pan. (I'm left-handed, so I reversed this method. Sorry, Julia.).
- Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film.
- Pour any batter that does not adhere to the pan back into your bowl. Judge the amount for your next crepe accordingly.
- This whole operation takes but 2 or 3 seconds.
- Return the pan to the heat for 60 to 80 seconds.
- Then jerk and toss pan sharply back and forth and up and down to loosen the crepe.
- Lift its edges with a spatula and if the under side is a nice light brown, the crepe is ready for turning.
- Turn the crepe by using 2 spatulas or gasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle or toss it over by a flip of the pan.
- Brown lightly for about 1/2 minute on the other side.
- This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crepe.
- As they are done, slide the crepes onto a rack and let cool several minutes before stacking on a plate.
- Grease the skillet again, heat to just smoking, and proceed with the rest of the crepes.
- Crepes may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven.
- Or they may be made several hours in advance and reheated as needed. Crepes freeze perfectly.
- As soon as you are used to the procedure, you can keep 2 pans going at once, and make 24 crepes in less than half an hour.
- Pour any batter that does not adhere.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 540.46 Kcal (2263 kJ) | ||
| Calories from fat | 246.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.44g | 42% | |
|---|---|---|---|
| Cholesterol | 195.44mg | 65% | |
| Sodium | 1632.66mg | 68% | |
| Potassium | 269.76mg | 6% | |
| Total Carbs | 59.4g | 20% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 6.21g | 25% | |
| Protein | 14.8g | 30% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.4mg | 25% | |
| Calcium | 274.8mg | 27% | |
| Amount Per 100 g | |||
| Calories | 201.53 Kcal (844 kJ) | ||
| Calories from fat | 92.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.23g | 42% | |
|---|---|---|---|
| Cholesterol | 72.88mg | 65% | |
| Sodium | 608.8mg | 68% | |
| Potassium | 100.59mg | 6% | |
| Total Carbs | 22.15g | 20% | |
| Sugars | 1.14g | 12% | |
| Dietary Fiber | 2.32g | 25% | |
| Protein | 5.52g | 30% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.7mg | 25% | |
| Calcium | 102.5mg | 27% | |
* 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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