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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In medium bowl, beat eggs slightly. | 2. Add remaining ingredients and beat until smooth. | 3. (Batter may be covered and refrigerated up to 2 hours or cooked immediately). | 4. Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F). | 5. A few drops of water sprinkled on the pan sizzle and bounce when heat is just right. | 6. Grease pan lightly. | 7. Pour about 3 tablespoons batter into pan, tilting pan to spread evenly. | 8. When crepe is light brown and set, turn to brown other side. | 9. Remove from pan. | 10. Repeat with remaining batter to make about 14 crepes; stack cooked crepes. | 11. Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days. | 12. FOR DESSERT CREPES, add 2 tablespoons sugar to batter. | 13. To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
milk	1 1/3	1/3		198.4533	15.5509	10.248	10.6384
margarine	2	tablespoons	melted	202.75799999999998	0.2538	0.2538	22.701
flour	1	cup	unbleached	364.56	26.8128	31.7604	17.346
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.