Total Time
1min
Prep 0 mins
Cook 1 min

A Jane Brody recipe. She recommends a vegetable filling.

Ingredients Nutrition

Directions

  1. In blender combine first 7 ingredients. Blend until well combined.
  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. 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. 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. 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. DO NOT FILL THEM BEFORE REFRIGERATING OR FREEZING.
  7. The time is the sitting time in refrigerator.