Think of crêpes as a blank canvas. They can be stuffed with traditional sweet fillings such as fresh fruit or chocolate sauce, but they can also be used with savory fillings such as scrambled eggs, vegetables and cheese. Looking to “wow” with a special dessert? Use the crêpes to make a knockout layer cake. The crêpes are the “cake layers” and you can fill with anything from a thick whipped cream, to your favorite cake filling.
Makes about 15, eight-inch crêpes
3 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled to room temperature
¾ cup unbleached, all-purpose flour
½ teaspoon kosher salt
1 tablespoon granulated sugar
1 cup reduced-fat milk
1 teaspoon pure vanilla extract
1 teaspoon unsalted butter
Nutritional information per crêpe:
Calories 75 (54% from fat) • carb. 6g • pro. 2g • fat 4g • sat. fat 3g
• chol. 47mg • sod. 97mg • calc. 30mg • fiber 0g
Put the eggs, melted butter, flour, salt and sugar into the blender jar. Select Low and while the unit is running, carefully remove the measuring cup from the cover of the blender. Add the milk and vanilla through the opening. Mix about 15 to 20 seconds, or until smooth. Allow the batter to rest for a minimum of 1 hour, or up to overnight, refrigerated.
Before using batter, re-blend or whisk to remove any lumps (strain if necessary).
Set an 8- to 10-inch crêpe pan or nonstick skillet over medium/medium-high heat. Once pan is hot, add the 1 teaspoon of butter. Tilt pan to evenly distribute the butter; let rest on heat for an additional 30 seconds. Add batter, about a scant quarter-cup, and with the pan in hand, quickly and evenly rotate it so the crêpe batter thinly coats the entire bottom surface. Allow to cook until set, about 2 minutes (traditionally the crêpe should not brown). Flip and cook on the second side for 30 seconds. Remove and repeat with remaining batter.