Curried Crepês

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 33%
  • Protein: 4.2g
  • Fat: 11g
  • Saturated fat: 1.7g
  • Carbohydrate: 11g
  • Fiber: 0.4g
  • Sodium: 44mg
  • Cholesterol: 71mg

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

Preparation

  1. 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. 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.
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