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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: French
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Crepe Batter

Date Added: January 27, 2013

Ingredients:

1 Cup All-Purpose Flour
2 Unit Eggs separated, plus 2 egg yolks
1/2 Cup Milk (evaporated is best)
1/2 Cup Water hot
1/4 Teaspoon Salt (I used reduced sodium)
2 Tablespoons Butter or margarine; melted
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Directions:

1. Place ingredients in blender container in order given.

2. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth.

3. Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually.

4. Beat until smooth; add other ingredients. NOTES : Batter can be used immediately.

5. However, an hour or two standing will produce slightly more tender crepes.

6. Or, refrigerate batter up to three days for use as needed.

7. Measure flour and liquid carefully, since consistency of batter is important.

8. (It should be about the consistency of thick heavy cream).

9. Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten allergies.
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