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.

This recipe goes with Mixed Berry Crepes, Creamy Chicken-Mushroom Crepes

Yield: 24 crepes) (serving size: 2 crepes)
Recipe from Cooking Light

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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

  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.
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