Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour. | 2. In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds. | 3. Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute. | 4. Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds. | 5. Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours. | 6. Brush butter on the bottom of a crepe pan or heavy 7-inch skillet. | 7. Set over moderate heat for about 30 seconds or until a drop of batter sizzles. | 8. Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom. | 9. Cook until the crepe edges are golden brown-about 1 minute. | 10. Slide a spatula under the crepe, flip it over, and cook for about 30 seconds. | 11. Transfer to a warm plate. | 12. Repeat with the remaining batter, rebuttering the skillet when necessary. | 13. *At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored. | 14. Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours. | 15. Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0°F. | 16. Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans. | 17. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
butter	2	tablespoons	unsalted melted	171.0	7.857	5.343	14.4
salt	1/4	teaspoon		-	-	-	-
wheat flour	1/3	cup		136.0	28.788	5.284	1.0

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