** 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 (paulette Valois)
Date Added:January 05, 2014
Ingredients:
3 Unit Eggs 3 Unit Eggs separated, plus 2 egg yolks
1/4 Cup Flour 1/4 Cup Flour more as needed to 7 c
1 Tablespoon Sugar 1 Tablespoon Sugar
1 1/4 Cups Milk 1 1/4 Cups Milk plus extra
1/4 Teaspoon Salt 1/4 Teaspoon Salt and pepper to taste
2 Tablespoons Butter 2 Tablespoons Butter Soft or melted
2. Gradually add milk and flour alternately, beating until smooth.
3. Beat in salt, sugar and butter. Cover batter and chill at least 1 hour or overnight.
4. Heat a lightly greased crepe pan or frying pan.
5. Remove from heat. Spoon in about 2 - 3 tablespoons of batter.
6. Return to heat. Brown lightly then turn and brown the other side.
7. Keep cooked crepes covered and warm if using immediately or cool completely then stack with waxed paper and refrigerate or freeze.
8. Note: Batter may also be used immediately after mixing.
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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, Natural Sweeteners allergies.
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