Directions:
- Note:
- To make the batter by hand, sift the flour and salt together in a medium mixing bowl. In a separate bowl, combine the milk, eggs, water, and melted butter and whisk them gradually into the flour. Pass the batter through a fine strainer or sieve. It takes a few crepes to get the heat of the pan right; your first two or three will almost inevitably be unusable. Makes sixteen to twenty 6- to 7-inch crepes or twelve to sixteen 9- to 10-inch crepes.
- 1. Mix all ingredients (except extra melted butter) in food processor or blender (or by hand as noted above) until smooth batter is formed, 3 to 4 seconds. Transfer batter to covered container; refrigerate at least 2 hours or, if desired, up to 2 days.
- 2. Gently stir batter if ingredients have separated. Heat 6- to 7-inch crepe pan or heavy skillet over medium-high heat. Brush pan bottom and sides very lightly with butter, which should sizzle when it hits pan. When butter stops sizzling, pour 2 1/2 tablespoons (use 1/4-cup measure just over half full) batter into pan, following illustrations below. Cook until mottled brown on bottom, loosening crepe from pan side with table knife or metal icing spatula to check doneness, 30 seconds to 1 minute. Flip loosened crepe quickly with fingertips or spatula; cook until spotty brown on other side, about 30 seconds longer.
- 3. Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan as necessary, every two to three crepes. For 9- to 10-inch skillet, follow same cooking process using full 1/4 cup of batter for each crepe. (Crepes can be double-wrapped in plastic and refrigerated up to 3 days or frozen up to 2 months.)
- Note: Making Crepes
- 1. Tilt the buttered and heated crepe pan just slightly to the left and begin pouring in the batter.
- 2. As you continue to pour the batter in a slow, steady stream, twirl the pan slowly counterclockwise until the crepe is formed.
- 3. To flip the crepe, loosen edge with a spatula and, with fingertips on top side, slide it toward you until you can grab edge and flip.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.82 Kcal (230 kJ) | ||
| Calories from fat | 20.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 4% | |
|---|---|---|---|
| Cholesterol | 23.42mg | 8% | |
| Sodium | 41.79mg | 2% | |
| Potassium | 33.55mg | 1% | |
| Total Carbs | 6.7g | 2% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 1.66g | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 19.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 173.4 Kcal (726 kJ) | ||
| Calories from fat | 65.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 4% | |
|---|---|---|---|
| Cholesterol | 74.09mg | 8% | |
| Sodium | 132.19mg | 2% | |
| Potassium | 106.12mg | 1% | |
| Total Carbs | 21.19g | 2% | |
| Sugars | 6.01g | 8% | |
| Dietary Fiber | 0.59g | 1% | |
| Protein | 5.26g | 3% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.3mg | 2% | |
| Calcium | 62.3mg | 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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