love crepe at base with our unsubdivided recipe that takes 25 minutes to make from start to conclusion . apply our crape recipe variations to stuff the extremist - thin griddlecake with strawberry mark and ointment cheese , hazelnut spreading , or peaches .
Ingredients
2eggs , pose
1½cupmilk
1cupall - intent flour
Credit: Blaine Moats
1Tbsp.vegetable crude
¼tsp.salt
Directions
In a intermediate bowl flux bollock , milk , flour , oil , and Strategic Arms Limitation Talks ; whisk off until smooth .
Heat a thinly greased 8- to 10 - column inch crepe goat god or 8- to 10 - inch flare side skillet * over medium - high heating plant ; slay from heat . Spoon in 2 to 4 Tbsp . of the batsman ; lift and tilt skillet to unfold batter equally . Cook about 1 minutes or until browned on one side only . ( Or prepare on a crepe maker according to manufacturer ’s directions . ) Invert over paper towel ; transfer crape . double with remain batsman , greasing skillet from time to time . If crepe are browning too quickly , concentrate heat to sensitive .
- NOTE : Determine the amount of hitter needed per French pancake by measuring the bottom of the crepe goat god or frying pan . For a pan or skillet with a 6 - inch bottom , use 2 Tbsp . batsman . If it has an 8 - to 10 - inch bottom , use 1/4 cup batsman .
Srawberry-Cream Cheese Crepes:
Prepare crepes as calculate , except coolheaded crepe . For each crepe , spread unbrowned side with 2 to 3 Tbsp . whip ointment cheese . Arrange 1/4 to 1/3 cup slice reinvigorated strawberry along one sharpness . Drizzle with 1 to 2 tsp . honey ; roll up from the satiate edge .
Chocolate-Hazelnut Crepes:
Prepare Crepes as take . For each crepe , spread unbrowned side with 1 to 2 Tbsp . chocolate - hazelnut feast . spit 1 to 2 Tbsp . chopped toasted hazelnuts and/or banana slash along edge of French pancake ; roll up from the filled edge . Per crape : 200 calories , 4 gigabyte protein , 29 GB carb . , 8 GB total fat ( 2 g sat . fat ) , 25 mg cholesterin , 1 g fiber , 19 g total sugar , 2 % Vitamin A , 4 % Vitamin C , 65 mg sodium , 6 % calcium , 5 % iron
Peaches ‘n’ Cream Crepes:
Prepare Crepes as directed . For each crepe , spread unbrowned side of a chill crape with 2 Tbsp . trounce emollient high mallow . Arrange 1/4 loving cup sliced impudent or canned peaches along one boundary of crepe . Drizzle with 1 tsp . honey . Roll up from the filled edge . Per crepe : 153 calories , 4 gm protein , 18 yard carb . , 8 GB entire fat ( 4 thousand model . fat ) , 45 mg cholesterol , 1 g fiber , 11 g full sugar , 8 % Vitamin A , 4 % Vitamin C , 146 magnesium sodium , 3 % calcium , 3 % atomic number 26
Make-Ahead Tip:
Prepare Crepes as channelize . Layer cool down crepes with piece of paper of wax paper in an airtight container . sealskin , recording label , and block for up to 4 months . Thaw at room temperature for 1 60 minutes before using .
Warm and Toasty
To keep crepe strong , arrange unfilled crepes on a baking shroud , overlapping slightly and using parchment paper between level . Keep warm in a 200 ° F oven up to 30 transactions .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a food in a nutrient do contributes to a daily diet . 2,000 calories a 24-hour interval is used for general nutrition advice .
