** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Beat eggs and add flour and sugar, with a little milk if the paste is too thick.
2. Add remaining milk, brandy, and melted and cooled butter.
3. Allow to stand for at least 1 hour. Butter a 5-inch crepe pan and heat until butter bubbles.
4. Pour in about 1 1/2 T of batter, swirling it swiftly around the pan so the bottom is covered.
5. Cook until light brown on one side--about one minute--turn crepe over and cook in the other side for about half a minute.
6. Turn out on paper towels or a tea towel. If crepes are not to be used immediately, stack with waxed paper in between.
7. To freeze, put in freezer bags and seal. To defrost, set a room temperature for a short time.
8. They will deforst more quickly if they are separated.
9. But be careful, as crepes are brittle and will crack easily in the frozen state.
10. They can be refrozen and defrosted again without harm.
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Dietary Notes:
This recipe is low-sodium with 12.79mg per serving, low-fat with 1.25g per serving, low-saturated fat with 0.57g per serving and low-calorie with 33.18 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners, Alcohol allergies.
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