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Blender Crepes

Yield 8 servings (serving size: 1 crepe)

Ingredients

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.