Directions: |
Directions:In bowl, whisk flour with salt. In small bowl, whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain through fine sieve into bowl. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Heat 8-inch (20 cm) crêpe pan or skillet over medium heat; brush lightly with some of the remaining butter. For each crêpe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling pan to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or freeze in airtight container for up to 1 month.) |
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Notes: |
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Notes: Variations Buckwheat Chive Crêpes: Replace half of the flour with light buckwheat flour. Just before cooking crêpes, stir in 3 tbsp (50 mL) finely chopped fresh chives.
Herbed Crêpes: Just before cooking crêpes, stir in 2 tbsp (25 mL) chopped fresh parsley and 1 tbsp (15 mL) chopped fresh thyme.
Chocolate Crêpes: Replace 1/3 cup (75 mL) of the flour with 1/4 cup (50 mL) cocoa powder, sifted. Stir in 3 tbsp (50 mL) granulated sugar.
Nutritional Info - Per crepe: about - calories 93 protein 3 g total fat 5 g saturated fat 3 g carb 9 g fibre trace chol 56 mg sodium 81 mg calcium 3% iron 4% vitamin A 5% folate 13%
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