1/2 Photos of Amazing & Easy Basic Crepes
Ms. Baker's Note:
I got this recipe from an OLD "Pillsbury Kitchens' Family Cookbook". I have been using this recipe since I was in High School, so that should tell you how EASY they are to put together and they are such a hit! You can do anything with them. Add fruits for a yummy breakfast dish, chicken and cheeses for a dinner dish (VERY good), or sweet fillings and powdered sugar for a dessert.
My Private Note
Units: US | Metric
- 1In medium bowl, beat eggs slightly.
- 2Add remaining ingredients and beat until smooth.
- 3(Batter may be covered and refrigerated up to 2 hours or cooked immediately).
- 4Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F).
- 5A few drops of water sprinkled on the pan sizzle and bounce when heat is just right.
- 6Grease pan lightly.
- 7Pour about 3 tablespoons batter into pan, tilting pan to spread evenly.
- 8When crepe is light brown and set, turn to brown other side.
- 9Remove from pan.
- 10Repeat with remaining batter to make about 14 crepes; stack cooked crepes.
- 11Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days.
- 12FOR DESSERT CREPES, add 2 tablespoons sugar to batter.
- 13To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.
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Nutritional Facts for Amazing & Easy Basic Crepes
Serving Size: 1 (48 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 85.5
- Calories from Fat 38
- Total Fat 4.3 g
- Saturated Fat 1.2 g
- Cholesterol 63.6 mg
- Sodium 31.5 mg
- Total Carbohydrate 8.0 g
- Dietary Fiber 0.2 g
- Sugars 0.1 g
- Protein 3.4 g