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