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    You are in: Home / Recipes / Potato Crepes Recipe
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    Potato Crepes

    Total Time:

    Prep Time:

    Cook Time:

    1 mins

    0 mins

    1 mins

    Chef #208121's Note:

    A Jane Brody recipe. She recommends a vegetable filling.

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    Ingredients:

    Serves: 8

    Yield:

    crepes

    Units: US | Metric

    Directions:

    1. 1
      In blender combine first 7 ingredients. Blend until well combined.
    2. 2
      Gradually add the flour beating after each addition until smooth. Add butter and mix thoroughly. Let stand in refrigerator at least 1 hour. Stir thoroughly before making crepes.
    3. 3
      Heat pan over med heat. Spray with the vegetable oil and add about 3 tbsp batter. Tip the pan to coat bottom evenly with batter.
    4. 4
      Cook the crepe for 1 minute or until the top is no longer wet and the bottom is lightly browned. USE A WIDE SPATULA carefully flip the crepe over. Brown other side. Turn out onto a clean kitchen towel. DO NOT USE TERRY.
    5. 5
      Repeat until batter is finished. If you are making ahead let them cool on towel. Then stack with a sheet of wax paper between each and refrigerate or freeze them.
    6. 6
      DO NOT FILL THEM BEFORE REFRIGERATING OR FREEZING.
    7. 7
      The time is the sitting time in refrigerator.

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    Nutritional Facts for Potato Crepes

    Serving Size: 1 (99 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 107.9
     
    Calories from Fat 39
    36%
    Total Fat 4.4 g
    6%
    Saturated Fat 2.3 g
    11%
    Cholesterol 61.5 mg
    20%
    Sodium 136.2 mg
    5%
    Total Carbohydrate 11.3 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.5 g
    2%
    Protein 5.3 g
    10%

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