Make-Ahead Crepes

recipe
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.

Yield:

24 crepes) (serving size: 2 crepes)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

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.

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.