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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a blender or food processor, process the milk and egg until will mixed, but stopping short of creating foam. | 2. Add flour, sugar (if desired) and any spices you want to try and pulse until just mixed. The batter should be very thin. Add more milk as necessary. | 3. Heat a lightly-greased medium skillet or crepe pan over medium heat. The pan is ready when a drop of water dropped in the pan dances on the surface. | 4. Place 3 Tablespoons of batter in the middle of the pan. Immediately swirl the pan gently to distribute the batter in a very thin layer. | 5. Cook the crepe until the surface appears dry -- about 1 minute. | 6. Stack completed crepes on a plate with wax paper between each crepe to prevent sticking. | 7. Fill crepes with you favorite filling. Roll and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup	low fat	552.0	13.296	5.496	57.216
wheat flour	3/4	cup		306.0	64.773	11.889000000000001	2.25
egg	1			71.5	0.36	6.28	4.755
egg white	1			17.16	0.2409	3.597	0.0561
sugar	1	tablespoon		55.062	13.7724	0.0	0.0

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