Curried Crepês

Makes about 10 crêpes


+ Add To Shopping List
1 1/4 cups milk
3 large eggs
1 cup all-purpose flour
1 1/2 teaspoons curry powder
About 2 1/2 teaspoons butter or margarine


1. In a blender or food processor, whirl milk, eggs, flour, and curry powder until smooth, scraping container sides as necessary. (Or in a bowl, whisk mixture until smooth.)

2. Place a 10-inch nonstick frying pan (7 1/2 to 8 in. across bottom) or crêpe pan over medium-high heat. When pan is hot, add about 1/4 teaspoon butter and swirl until melted. All at once, add about 1/4 cup batter and tilt pan in a circular motion to coat bottom evenly. Cook until crêpe is dry-looking on top and lightly browned on the bottom, 3/4 to 1 minute. Turn with a wide spatula and cook until other side is lightly speckled with brown, 20 to 30 seconds. Slide crêpe from pan onto a plate. Repeat to cook remaining crêpes, stacking on first (if making crêpes up to 3 days ahead, stack between sheets of waxed paper, wrap airtight, and chill; freeze to store longer).

Nutritional analysis per crêpe.

Created date

August 2004

Nutritional Information

Calories 96
Caloriesfromfat 33 %
Protein 4.2 g
Fat 11 g
Satfat 1.7 g
Carbohydrate 11 g
Fiber 0.4 g
Sodium 44 mg
Cholesterol 71 mg