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Make-Ahead Crepes

Yield 24 crepes) (serving size: 2 crepes)
Place a stack of cooked, cooled crepes (between layers of wax paper or paper towels) inside a heavy-duty zip-top plastic bag. Refrigerate up to five days, or freeze up to two months. If frozen, thaw in the refrigerator. Remove stack from the bag, and reheat in a microwave at HIGH for 15 seconds.

Ingredients

  • 2 cups all-purpose flour (about 9 ounces)
  • 1/2 teaspoon salt
  • 2 cups 2% reduced-fat milk
  • 1 cup water
  • 1 tablespoon butter, melted
  • 4 large eggs
  • Cooking spray

Nutrition Information

  • calories 64
  • caloriesfromfat 25 %
  • fat 1.8 g
  • satfat 0.8 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 2.8 g
  • carbohydrate 9 g
  • fiber 0.3 g
  • cholesterol 38 mg
  • iron 0.7 mg
  • sodium 75 mg
  • calcium 31 mg

How to Make It

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt in a medium bowl. Place milk, 1 cup water, butter, and eggs in a blender; process until combined. Add flour mixture to blender; process until smooth. Cover and refrigerate 1 hour.

  2. Heat a 10-inch crepe pan or nonstick skillet over medium-high heat. Coat pan lightly with cooking spray. 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 30 seconds on other side.

  4. Place crepe on a towel; cool completely. Repeat procedure with cooking spray and remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper or paper towels to prevent sticking.