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Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: About 6 crêpes
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What You Need
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1
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cup milk
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1/2
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cup water
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2
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EGGS
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1
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EGG YOLK
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1
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Tbsp. sugar
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1/4
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tsp. salt
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1
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cup all-purpose flour
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1/4
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cup (1/2 stick) butter, melted
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Melted butter for brushing pan
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Here’s How
- WHISK milk, water, eggs, egg yolk, sugar and salt in medium bowl just until combined. WHISK in flour until smooth. Gently WHISK in 1/4 cup melted butter.
- BRUSH 10-inch nonstick skillet lightly with melted butter; heat over medium-high heat until hot. LIFT skillet from heat and quickly POUR IN 1/3 cup crêpe batter, tilting and swirling pan to cover bottom evenly. RETURN pan to heat. COOK until bottom is light brown, about 60 seconds.
- Carefully TURN crêpe over in pan. COOK second side until light brown, about 30 seconds. REPEAT to cook remaining batter, stacking crêpes on a plate with a piece of waxed paper between them.
Enjoy
Insider Info
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Blender method: Combine crêpe ingredients in blender container. Process 1 minute. Stop blender; scrape down sides of container. Process until smooth, about 30 seconds.
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Make ahead: Crêpe batter can be made ahead. Refrigerate, covered, 2 hours or as long as overnight. Stir batter before using.
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Storing cooked crêpes: Stack crêpes with waxed paper between them; refrigerate, covered, overnight. Or wrap stacked crêpes airtight; freeze up to 1 month. Defrost frozen crêpes in the refrigerator.
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Browned butter variation: To add a special nutty flavor to your crêpes, brown the butter first. Heat 1/4 cup butter in 10-inch nonstick skillet over medium heat until it melts and begins to foam. When foam subsides and butter turns golden brown, remove from heat. Watch carefully; butter can go from golden to burned very quickly. Let cool slightly before making batter.
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Average Rating
Click on the stars above.
Nutrition Information
Per Serving
Good source: protein, Vitamin A, Vitamin D, folate and choline
calories: 205
total fat: 11g
saturated fat: 6g
polyunsaturated fat: 1g
monounsaturated fat: 3g
cholesterol: 116mg
sodium: 143mg
carbohydrates: 20g
dietary fiber: 1g
protein: 6g
vitamin A: 444.7IU
vitamin D: 45.5IU
folate: 52.4mcg
calcium: 67.9mg
iron: 1.4mg
choline: 71.8mg
vitamin C: 0.08mg
vitamin E: 0.49IU
trans fat: g
sugars: 4.19g
potassium: 107.65mg
magnesium: 11.59mg
selenium: 14.89mcg
phosphorus: 106.24mg
vitamin B12: 0.44mcg
vitamin K: 0.88mcg
vitamin B6: 0.06mg
copper: 0.05mg
vitamin B1 - thiamin: 0.19mg
manganese: 0.15mg
zinc: 0.36mg
vitamin B2 - riboflavin: 0.27mg
vitamin B3 - niacin: 1.28mg
omega 3: 0.06g
omega 6: 0.74g
show full nutrition info [+]
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Top crêpes with spreadable fruit, such as apricot or raspberry, fold into quarters, sprinkle with powdered sugar and serve warm.
Try other kid-friendly fillings, such as peanut butter and jelly, Nutella®, sliced strawberries and yogurt, bananas and cinnamon sugar, or warmed applesauce.