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Extremely versatile, this recipe should be added to everyone’s collection. The crêpes can be filled with sweet items (cinnamon sugar and fruit; whipped cream and chocolate) or savory (eggs and ham; vegetables and hollandaise).

Crêpe Batter - 8" Crepes

¼ cup unsalted butter, cut into tablespoons 1 cup reduced-fat milk, room temperature ¾ cup unbleached, all-purpose flour ½ teaspoon salt 1 tablespoon granulated sugar 3 large eggs, room temperature 1 teaspoon pure vanilla extract 1 teaspoon unsalted butter, room temperature


Put butter in the blender jar. Set timer for 4 minutes and temperature on Medium. Once butter has melted add the milk and then turn the unit off. Add the flour, salt and sugar to the blender jar and then blend on speed 1. Scrape the sides of the blender jar and blend to incorporate any ingredients that may be clinging to the jar. With the unit running on speed 1, add eggs one a time and then the vanilla. Raise to speed 3 to fully blend the mixture so it has no lumps. 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 apple filling (recipe listed under Breakfast and Dessert).


Servings: Makes about 20 eight-inch crêpes

Nutritional information per serving

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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