** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons
water, milk, eggs, butter, and salt for 5 seconds.
2. Turn the motor off
and scrape sides down, with a rubber spatula.
3. Transfer the batter
into a bowl and let it stand, covered, for 1 hour.
4. The batter may be
made up to one day in advance.
5. Heat a 7- to 8-inch crepe or non-stick
skillet over moderate heat until it is hot but not smoking and remove
from heat.
Brush the pan as necessary with butter.
6. Stir the batter,
half fill a 1/4 cup measure with it, and pour the batter into the
pan.
7. Tilt and rotate the pan quickly to cover the bottom with a thin
layer of batter and return any excess batter to the bowl.
8. Return the
pan to the heat, loosen the edge of the crepe with a spatula, and
cook the crepe until the under side is browned lightly.
9. Turn the
crepe, brown the other side lightly and transfer to a plate.
10. Crepes
can be made in advance, stacked, wrapped in plastic and stored
refrigerated for 3 days or frozen.
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Dietary Notes:
This recipe is very low-sodium with 74.5mg per serving, low-fat with 2.35g 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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