My Dad's Crepes
My Dad made these for me all the time as I was growing up. He sometimes would add minced baby clams to the batter and we would have this for lunch or dinner.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
quick
advance
main dish
brunch
breakfast
appetizers
french
flour
dinner
spring
sweet
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1 cup milk
- 4 eggs beaten
- 2 cup white flour
- Carbohydrate 44.4288125 g
- Cholesterol 529.36 mg
- Fat 13.1368675 g
- Fiber 1.61137502670288 g
- Protein 21.8031175 g
- Saturated Fat 4.06017625 g
- Serving Size 1 1 Serving (190g)
- Sodium 179.50575 mg
- Sugar 42.8174374732971 g
- Trans Fat 2.272753 g
- Calories 390 calories
Mix all ingredients until smooth. Add more milk if necessary to form a thin batter. Heat a heavy rimmed pan. Pour 1/4 cup of batter into hot pan tilting pan so batter will cover bottom evenly. When bubbles form, flip/turn over the crepe, cook for less than a minute. Serve with your favorite topping. Here are some that we use: butter and pure maple syrup, butter and sugar sprinkled over the crepe (I use Splenda instead of sugar.) For lunch or dinner fill with your favorite meat(s). As a dessert: let your imagination run wild. Ice cream and strawberries are very good.
