Recipes

Thin Crepes

Crepes are an elegant, versatile dish that can be served for breakfast, lunch, dinner or dessert, depending on how you fill them. Whether you’re going with a seak and eggs breakfast or a Nutella-filled dessert option, this recipe gives you the building blocks for a great shell of an idea.
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Cuisine Continental

Servings 1 servings
Calories 791.27 kcal

Ingredients

  

  • 1 cup(s) flour
  • 4 ounce(s) water
  • 2 tablespoon(s) water
  • 1/2 cup(s) milk
  • 3 large eggs
  • 2 tablespoon(s) butter, melted and cooled
  • 1 some butter for the pan
  • 1/2 teaspoon(s) salt

Instructions

 

  • Blend flour, water, milk, eggs, butter, and salt for 5 seconds.
  • Turn the motor off and scrape sides down, with a rubber spatula.
  • Transfer the batter into a bowl and let it stand, covered, for 1 hour.
  • The batter may be made up to one day in advance.
  • Heat a 7-8 inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat.
  • Brush the pan as necessary with butter.
  • Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan.
  • Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl.
  • Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly.
  • Turn the crepe, brown the other side lightly and transfer to a plate.
  • Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
  • Ready in 20 min.

Nutrition

Calories: 791.27kcalCarbohydrates: 102.28gProtein: 28.36gFat: 28.82gSaturated Fat: 17.54gCholesterol: 74.26mgSodium: 1431.77mgFiber: 3.38gSugar: 7.2g

Keyword Butter, Eggs
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