** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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