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 twelve, 8-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 serving (per crêpe):
Calories 94 (54% from fat) / carb. 8g / pro. 3g / fat 6g / sat. fat 3g / chol. 59mg / sod. 122mg calc. 30mg / fiber 0g
1. Put the eggs, melted butter, flour, salt and sugar into the blender jar.
Select Speed 3 and press Start. With the unit running, carefully remove the measuring cup from the lid of the blender. Add the milk and vanilla through the opening. Mix until smooth, about 15 to 20 seconds. Allow the batter
to rest for a minimum of 1 hour, or up to overnight, refrigerated.
2. Before using batter, re-blend or whisk to remove any lumps (strain if necessary).
3. 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 pan 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 no more than 30 seconds. Remove and repeat with remaining batter.