Crepes

By melanieroe

16 Servings
Prep: 10 min. + chilling Cook: 20 min.

Nutritional Analysis: 1 serving equals 79 calories, 4 g fat (2 g saturated fat), 61 mg cholesterol, 65 mg sodium, 8 g carbohydrate, trace fiber, 3 g protein.

Ingredients

• 1-1/2 cups 2% milk
• 4 eggs
• 1 cup all-purpose flour
• 1-1/2 teaspoons sugar
• 1/8 teaspoon salt
• 8 teaspoons butter
• Side dish (savory recipe): bread (from freezer) w/ dipping oil

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, whisk milk and eggs. Combine the flour, sugar and salt; add to milk mixture and mix well. Refrigerate for 1 hour.

Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.

Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Yield: 16 crepes.

Notes: Use butter sparingly - too much will cause crepes to brown unevenly. Keep crepes warm by stacking in ovenproof dish and warming at 175 degrees F. To freeze crepes, layer between squares of waxed paper, seal containing, and freeze for up to 2 months.

Ideas for fillings:
pie filling and whipped cream
peanut butter, marshmallow fluff, bananas, and chopped peanuts

Savory Recipe:
Cook 1/2 lb sliced fresh mushrooms and 1/4 cup chopped onion in 1/4 cup butter; stir in 1/4 cup flour. Add 2 cups milk, 2 tsp. chicken bouillon granules, 1/2 tsp Italian seasoning and 1/4 tsp pepper; bring to a boil. Stir in 1/2 cup sour cream and 3 Tbsp sherry. Set aside 1 cup sauce.

Add 2 cups chopped cooked chicken and minced parsley to remaining sauce. Spoon filling onto 15 prepared crepes. Roll and drizzle with remaining sauce. Serves 5