Crepes

Crepes

Serves: 8
 
 
Egg
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Crepes, you'll need:
  • 2/3 cup Milk
  • 2 medium Eggs
  • 1
  • 1/2 tsp Vegetable oil
  • 1/2 cup All purpose flour

Method

  • Combine milk eggs and 1 teaspoon vegetable oil in mixing bowl
  • Beat with rotary beater or mixer until well blended
  • Add flour; continue to beat until mixed
  • Allow to stand about 1 hour
  • Brush a crepe pan with a little of the remaining oil
  • Heat pan over medium heat until water dropped on surface dances
  • Pour 1/4 cup batter into pan all at once lifting pan off heat and turning to batter coats all surfaces evenly
  • Hold over heat continuing to rotate and flip crepe over cooking on either side 15 seconds
  • Slide crepe out of pan onto waxed paper
  • Repeat until all batter is cooked
  • Place each cooked crepe between layers of waxed paper
  • Well-wrapped crepes can be stored in the refrigerator for 2 days or in the freezer up to 3 months.
Nutritional Facts (Per Serving)
No nutritional facts available.
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