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Basic Crêpes




Source of Recipe


From My File: Source Unknown


Recipe Introduction






Recipe Link: http://communities.msn.com/recipesfornoncooks/breads.msnw

List of Ingredients




1 cup all-purpose flour

1/4 teaspoon salt

1-1/4 cups milk

2 large eggs

2 tablespoons butter, melted

Vegetable cooking spray


Recipe



1. Combine first 3 ingredients; beat with a wire whisk until smooth. Add eggs; beat well. Stir in butter. Cover; chill at least 1 hour.

2. Coat bottom of a 6-inch crêpe pan or heavy skillet with cooking spray; place over medium heat until hot.

3. Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers bottom. Cook 1 minute or until crêpe can be shaken loose. Turn crêpe over, and cook 30 seconds. Place crêpe on a cloth towel to cool. Repeat with remaining batter.

4. Stack crêpes between sheets of waxed paper to prevent them sticking together. Place in an airtight container, if desired. Store in refrigerator up to 2 days or freeze up to 3 months.

Yields 16 (6-inch) crêpes. Nutritional information is for 1 crêpe.

Calories 62
Fat 3 g
Cholesterol 33 mg
Sodium 69 mg