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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cuisine: French
     Serving Size: 28 - Change
Nutritional Facts
Servings Per Recipe: 28

Amount Per Serving
Calories 33
% Daily Value**
Total Fat 1g
Saturated Fat 1g
Unsaturated Fat 0g
Cholesterol 21mg
Sodium 13mg
Total Carbohydrate 4g
Dietary Fiber 0g
Sugars 1g
Protein 1g
Vitamin A  1%Vitamin C  0%
Calcium  1%Iron  1%
Potassium  1%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 Dessert Crepes

Recipe Tags: Crepe Recipes

Date Added: June 11, 2009


2 Eggs in shell (up to 8)
3/4 Cup Flour unsifted
2 Tablespoons Sugar (optional)
1 Cup Milk warm
1 Tablespoon Brandy or cognac
1 Tablespoon Butter melted, cooled
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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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