Crêpe Batter - 20 CrêpesCuisinart Original Recipe
3 large eggs, room temperature
¼ cup unsalted butter, melted and cooled to room temperature
¾ cup unbleached, all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
1 cup reduced-fat milk, room temperature
1 teaspoon pure vanilla extract
1 teaspoon unsalted butter, room temperature
Put the eggs, melted butter, flour, salt and sugar into the blender jar. With the unit running on Low, carefully remove the pour lid from the cover of the blender. Add the milk and vanilla through the opening. Mix about 15 to 20 seconds, or until smooth. If time allows, let the batter rest in the refrigerator for at least ½ hour. Before using batter, whisk to re-blend, straining if necessary to remove any lumps. Melt the teaspoon of butter in an 8-inch skillet set over medium heat. Once pan is hot, add a scant ¼ cup of batter to the pan, moving the batter around quickly to make a thin coating on the pan. Cook the crêpe for 2 to 3 minutes, until the edges just start to brown, and then carefully flip and finish the other side for an additional minute. Continue cooking crêpes until the batter is gone. Serve with yogurt and nut filling (recipe listed under Breakfast).
ServingsMakes about 20 eight-inch crêpes
Nutritional information per crêpe: Calories 56 (52% from fat) • carb. 5g • pro. 2g • fat 3g • sat. fat 2g • chol. 39mg • sod. 77mg • calc. 22mg • fiber 0g
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