Blender Crepes

This recipe goes with Blackberry-Cream Cheese Crepes

Yield: 8 servings (serving size: 1 crepe)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 13%
  • Fat: 0.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.6g
  • Carbohydrate: 9g
  • Fiber: 0.3g
  • Cholesterol: 27mg
  • Iron: 0.5mg
  • Sodium: 20mg
  • Calcium: 33mg

Ingredients

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

Preparation

  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.
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