Directions:
- In a bowl, stir together starter, water, and flour until smoothly blended. Cover and let stand in a warm place until very bubbly (about 8 hours).
- Beat together eggs and oil, then stir into batter. Combine salt, baking soda, and sugar; sprinkle over batter and stir well to blend. Cover lightly and let stand at room temperature for about 15 minutes.
- Place a 6 or 7 inches crepe pan or other flat-bottomed frying pan over medium heat. When pan is hot, add 1/4 teaspoons butter and swirl to coat surface. At once, pour in 2 tbl. batter, quickly tilting pan so batter flows over entire flat surface (don't worry about a few little holes). Cook until surface appears dry and edge is lightly browned. With a spatula, turn and brown other side. Turn crepe out of pan onto a plate. Repeat, stacking crepes, until all batter is used.
- A nice way to serve is to roll them up into a tube, serving 3 or 4 per person, with jam, powdered sugar or maple syrup. Or use in any other recipe calling for crepes.
- Crepes can be wrapped airtight and kept in refrigerator for a week. Let warm to room temperature before separating, to prevent tearing. They may also be frozen.
- Note1: a standard coffee measure is 2 tbl.
- Note2: if your batter is too thick, stir in room temperature water, a couple of tablespoons at a time, until batter flows easily. You may find that you need 3 or 4 tbl. of batter to coat pan appropriately, but somehow the yield ends up the same.
- Note3: I recommend using a non-stick pan. You can then reduce the butter to just a smidge per crepe. The pat of butter you get at the restaurant is 1 tsp., to help you judge the amount needed.
- Note3: try adding some herbs or spices to the batter: herbes de Provence, thyme, cinnamon, nutmeg are all good. I'd start with about 1 tbl. of dried herbs, 1/4 to 1/2 teaspoons ground herbs or spices, per recipe. I usually cook some plain, adding a smaller amount of herbs or spices to the remaining batter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.57 Kcal (836 kJ) | ||
| Calories from fat | 61.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 10% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 354.52mg | 15% | |
| Potassium | 64.57mg | 1% | |
| Total Carbs | 28.38g | 9% | |
| Sugars | 1.65g | 7% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 6.04g | 12% | |
| Iron | 1.4mg | 8% | |
| Calcium | 22mg | 2% | |
| Amount Per 100 g | |||
| Calories | 224.08 Kcal (938 kJ) | ||
| Calories from fat | 68.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.64g | 10% | |
|---|---|---|---|
| Cholesterol | 45.95mg | 14% | |
| Sodium | 398.05mg | 15% | |
| Potassium | 72.5mg | 1% | |
| Total Carbs | 31.86g | 9% | |
| Sugars | 1.85g | 7% | |
| Dietary Fiber | 1.16g | 4% | |
| Protein | 6.79g | 12% | |
| Iron | 1.5mg | 8% | |
| Calcium | 24.7mg | 2% | |
* 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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