Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Have your ingredients at room temperature before starting. Mix together the flour and salt in a large bowl. | 2. In a blender combine eggs, milk, 2 Tablespoon melted butter and flour mixture. Blend until smooth scraping the side of the blender a few times. Pour into that bowl you used for the flour and set aside. | 3. Leave the mixture to rest for 30 minutes before cooking. | 4. Heat your pan to Medium High. Add oil and wipe it off with paper towel; set it on a plate and use this to wipe your pan after making each crepes. | 5. Pour some batter into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute tilting the pan in all directions to cover bottom of pan. I used 3 Tablespoons of batter for my 9 inches pan. This works well with a 1/4 measuring cup. | 6. When the edges start to curl, use a spatula to flip crêpes and cook another minutes. Slide crepe on a rack; cool. Stack on a plate separating them with a piece of wax paper. You can refrigerate them for 3 days before serving. (Can be frozen at this stage, wrapped tightly for up to 3 months). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1	cup		578.28	126.6054	9.401	2.2436
salt	1	pinch		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
milk	2	cups		297.68	23.3264	15.372	15.9576
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
oil	2	teaspoons		74.752	0.0	0.0239	8.488999999999999

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