Blender Crepes

Cooking Light
8 servings (serving size: 1 crepe)


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2/3 cup all-purpose flour
3/4 cup fat-free milk
1 teaspoon granulated sugar
1 large egg
Cooking spray


Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, milk, sugar, and egg in a blender; cover and process until smooth. Pour batter into bowl; cover and chill 30 minutes.

Place an 8-inch crepe pan or nonstick skillet coated with cooking spray over medium heat until hot. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.

Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 10 seconds on other side.

Place crepe on towel; cool. Repeat procedure until all batter is used, stirring batter between crepes. Stack crepes between layers of wax paper or paper towels to prevent sticking.

Note: Coat pan with cooking spray only as needed while cooking the crepes. To make ahead, layer crepes between sheets of wax paper, and store in a zip-top bag in refrigerator.

Created date

April 2002

Nutritional Information

Calories 55
Caloriesfromfat 13 %
Fat 0.8 g
Satfat 0.2 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 2.6 g
Carbohydrate 9 g
Fiber 0.3 g
Cholesterol 27 mg
Iron 0.5 mg
Sodium 20 mg
Calcium 33 mg