Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Sweet Crepes
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- Total: 1 hr 10 min
- Prep: 40 min
- Cook: 30 min
- Yield: Twelve 7 inch Crepes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 197
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 15 g
- Protein
- 6 g
- Cholesterol
- 95 mg
- Sodium
- 86 mg
- Total: 1 hr 10 min
- Prep: 40 min
- Cook: 30 min
- Yield: Twelve 7 inch Crepes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 197
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 15 g
- Protein
- 6 g
- Cholesterol
- 95 mg
- Sodium
- 86 mg
Ingredients
Directions
- In a bowl whisk together flour, sugar, salt, eggs, milk and butter until smooth. Let batter sit 30 minutes before using.
- Heat a 7-inch skillet, preferably nonstick, over medium-high heat and brush with clarified butter or oil. Swirl 3 tablespoons of batter over bottom of pan, tilting to spread evenly. Cook until center is set and edges are lightly browned, 1 to 2 minutes. Use a thin spatula to turn crepe and brown second side 30 seconds. Slide crepe out onto a plate. Repeat with remaining batter, stacking crepes as you finish them.
