Crêpes
If you want to add more Mediterranean recipes to your collection, Crêpes might be a recipe you should try. For 31 cents per serving, you get a breakfast that serves 10. One portion of this dish contains approximately 6g of protein, 7g of fat, and a total of 194 calories. A mixture of vanillan extract, milk, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. 23 people were glad they tried this recipe. It is brought to you by The Squishy Monster. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so tremendous spoonacular score of 25%. If you like this recipe, you might also like recipes such as Confession #145: I have a thing for crêpes…Easy Nutella Crêpes, Crepes, and PB & J Crepes.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
4 tb melted butter
4 eggs
2 c flour
1 c whole milk/buttermilk
½ ts fine salt
4 tb sugar
3 ts pure vanilla extract
1 c water
Equipment:
blender
griddle
spatula
ladle
frying pan
Cooking instruction summary:
Tip all your wet ingredients into a blender and pulse to combine.Sift in your dry ingredients (in three separate additions) into the blender. Lumps are your friend, you just don’t want to over mix.If you have the patience or time, stick your batter into the fridge for about 30 minutes. I find that this really helps with minimizing tearing your crepe sheets.Melt 2 tb of butter on your griddle/pan, and ladle in about ¼ c of your batter, more or less, depending on the size of your pan, and swirl to blanket the surface. You are aiming for a paper thin sheet.Flip only once. It helps to use a rubber spatula (and your fingers, if you’re brave).Allow them to rest/cool in a single layer.Serve/stuff/drizzle with whatever you please.
Step by step:
1. Tip all your wet ingredients into a blender and pulse to combine.Sift in your dry ingredients (in three separate additions) into the blender. Lumps are your friend, you just don’t want to over mix.If you have the patience or time, stick your batter into the fridge for about 30 minutes. I find that this really helps with minimizing tearing your crepe sheets.Melt 2 tb of butter on your griddle/pan, and ladle in about ¼ c of your batter, more or less, depending on the size of your pan, and swirl to blanket the surface. You are aiming for a paper thin sheet.Flip only once. It helps to use a rubber spatula (and your fingers, if you’re brave).Allow them to rest/cool in a single layer.
2. Serve/stuff/drizzle with whatever you please.
Nutrition Information:
covered percent of daily need
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