Crêpes #1

Batter for crêpes.

Author:Inspired by Cooking Light, 2006.06
Yield:12 crepes


1 cups white flour, about 4 1/2 ounces
2 tsp. sugar
1/4 tsp. salt
1 cups low-fat 1% milk
1/2 cups water
2 tsp. butter, melted
large eggs


  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
  2. Heat an 8-inch nonstick crêpe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crêpe over, and cook for 30 seconds or until center is set.
  3. Place crêpe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crêpes. Stack crêpes between single layers of wax paper to prevent sticking.


Nutrition Facts

12 crepes per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 3g5%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 70mg23%
Sodium 0mg0%
Total Carbohydrate 18g6%
Dietary Fiber 1g4%
Total Sugars 0g
Includes Added Sugars
Protein 5g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.