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Recipe Summary

Yield:
8 servings (serving size: 1 crepe)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, milk, sugar, and egg in a blender; cover and process until smooth. Pour batter into bowl; cover and chill 30 minutes.

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  • Place an 8-inch crepe pan or nonstick skillet coated with cooking spray over medium heat until hot. 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 10 seconds on other side.

  • Place crepe on towel; cool. Repeat procedure until all batter is used, stirring batter between crepes. Stack crepes between layers of wax paper or paper towels to prevent sticking.

  • Note: Coat pan with cooking spray only as needed while cooking the crepes. To make ahead, layer crepes between sheets of wax paper, and store in a zip-top bag in refrigerator.

Nutrition Facts

55 calories; calories from fat 13%; fat 0.8g; saturated fat 0.2g; mono fat 0.3g; poly fat 0.1g; protein 2.6g; carbohydrates 9g; fiber 0.3g; cholesterol 27mg; iron 0.5mg; sodium 20mg; calcium 33mg.
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