RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4202
| View Recipe |
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| Recipe Name: |
Crêpes - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.09
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 16
Each
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 10 crêpes/blintzes.
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Ingredients:
1 Cup milk, whole
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Directions:
Beat eggs lightly, and then beat in milk, flour and 1/2 teaspoon salt. Let stand one hour before cooking.
Using a 6-inch nonstick skillet or crepe pan, heat to 325 degrees. Pour a scant 3 Tablespoons into center of pan. Quickly remove from heat and twirl pan until bottom coated with batter.
Cook about 60 seconds until crepe gets a tinge of brown on the edge. Using a small palette knife, make sure the crepe is loose and flip to other side to finishing cooking - about 60 seconds. |
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| Nutrition per Serving: |
| Calories: |
111 |
Total Carbs: |
13.6 |
Net Carbs: |
13.2 |
| Cholesterol: |
108.5 |
Fat: |
3.6 |
Protein: |
5.63 |
| Fiber: |
0.38 |
Sodium: |
193.69 |
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