Outstanding! I was pleasantly surprised at how easy these were to make! I watched a Swedish friend make these last weekend (she called them Swedish pancakes); she would fold them in quarters after removing from the pan. It was easy to later unfold, fill, and roll. I served these for a Father's day brunch with strawberries, blueberries, plain nonfat Greek yogurt (sweetened with agave and flavored with vanilla extract) and sprinkled rolled crepe with powdered sugar. My family raved! I will make these again and try other fillings. I used nonfat milk in place of the 2% milk and water.
Make-Ahead 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.
Yield: 24 crepes) (serving size: 2 crepes)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 64
- Calories from fat: 25%
- Fat: 1.8g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.2g
- Protein: 2.8g
- Carbohydrate: 9g
- Fiber: 0.3g
- Cholesterol: 38mg
- Iron: 0.7mg
- Sodium: 75mg
- Calcium: 31mg
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.
Make-Ahead Crepes Recipe at a Glance
- COURSE: Breads
- CONVENIENCE: Entertaining, Freezable, Kid-Friendly, Make-Ahead, 5 Ingredients or Less
- CUISINE: French
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Fat, Low Saturated Fat, Low Sodium, Meatless
- COOKING METHOD: Blender
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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