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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the milk, water, eggs, flour and salt. Blend until batter is smooth and lump-free. Pour in the 3 tablespoons of melted butter and whisk just to incorporate. | 2. Refrigerate the batter for 1 hour to let it rest. If you make them too soon, they may be rubbery. | 3. Warm an 8-inch crepe pan or nonstick skillet over medium heat. Brush with a little melted butter. | 4. While swirling the pan, ladle 1/4 cup batter into the pan to cover evenly. Cook for 30-45 seconds, until the batter sets. | 5. Lightly tap the edge of the pan with a wooden spoon to loosen the crepe, then flip and cook 30 more seconds. Alternately, you may use a rubber spatula to flip the crepe. | 6. The crepes should be pliable, not crisp, and light brown in color. Slice onto a platter, covered with a towel, while you make the rest of the crepes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup		148.84	11.6632	7.686	7.9788
cold water	1/4	cup		0.0	0.0	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
purpose flour	1	cup		-	-	-	-
salt	1	pinch		-	-	-	-
butter	3	tablespoons	unsalted melted	256.5	11.7855	8.0145	21.6

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