ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Crepês

Yield Makes about 10 crêpes

Ingredients

  • 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

Nutrition 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

How to Make It

  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).

  3. Nutritional analysis per crêpe.