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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift dry ingredients (flour, sugar, baking powder and salt) together in a mixing bowl. | 2. Add 2 cups milk and stir until blended. | 3. Add the final 2 1/2 cups of milk and stir until blended. It is okay if there are a few lumps. Add beaten eggs and stir until blended. The batter should be slightly thicker than unwhipped whipping cream. If it is not, then add more flour or milk until it has reached this point. | 4. Turn stove on to medium-high and warm a large non-stick pan. | 5. Melt 1/2 tsp butter (or oil) on pan. To test if pan is hot enough to begin making crepes, place a drop of batter on the pan. Batter should start bubbling immediately. | 6. Use a ladle to pour batter into pan. Tilt the pan to spread the batter evenly across entire pan. | 7. Check bottom of crepe to see if it has browned at all. If so, flip crepe. Wait another 30-45 seconds and then remove from pan. | 8. I usually put the crepes in a covered tray in the oven on 200degrees Celsius to keep them warm. | 9. To eat, I recommend sprinkling a tablespoon of sugar evenly on the crepe and adding about 5-10 drops of lemon or lime juice. It may not sound very appealing, you'll have to take my word for it, it's delicious! Roll up the crepe and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
double acting baking powder	1	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
milk	4 1/2	cups	low-fat	2484.0	59.832	24.732	257.472
egg	2		beaten	143.0	0.72	12.56	9.51
butter	10	teaspoons	unsalted	285.0	13.095	8.905	24.0

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