Servings: 8 servings
Calories: 103kcal
Cost: $2.52
Equipment
- stove
- saucepan
- 2 oz ladle
- food processor
- crepe pan or non-stick skillet
- spatula
- Bowl
- Measuring Cup
- measuring spoon
Ingredients
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour all purpose
- 3 tbsp butter melted
- 1 tsp vanilla leave out if making savory crepes
- 1 tsp sugar leave out if making savory crepes
- 1/2 tsp salt
- cooking spray
Instructions
- If making savory crepes, leave out the vanilla and sugar.
- Put all of the ingredients into a food processor.
- Blend for about 45 seconds.
- Pour batter into a bowl.
- Refrigerate for 2 hours before using.
- Heat crepe pan, or non-stick skillet, to just above medium heat.
- Spray the pan with cooking spray.
- Pour 2 ounces of batter into crepe pan, or skillet.
- When you see brown spider web shaped pattern on the crepe, flip the crepe over.
- Once you see a brown spider web shaped pattern on the other side, transfer crepe to a plate.
- Spray the pan with cooking spray again for the next crepe.
- Fill crepe with desired fillings.
- Roll or fold crepes.
- If you want, you can make a sauce to pour over the crepes.
Notes
Some suggested fillings: Nutella, Nutella and sliced bananas, Nutella and sliced strawberries, berries, berries and whip cream, scrambled eggs, cheese, sliced ham.
Nutrition
Calories: 103kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 181mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 114IU | Calcium: 42mg | Iron: 1mg
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