Plain Crepes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 14 to 16 crêpes
- pinch of salt
- 3 eggs
- Carbohydrate 11 g(4%)
- Cholesterol 55 mg(18%)
- Fat 8 g(13%)
- Fiber 0 g(1%)
- Protein 3 g(7%)
- Saturated Fat 4 g(21%)
- Sodium 110 mg(5%)
- Calories 134
Preparation 1. Mix the batter, stirring in enough milk to give the consistency of thin cream. Let it stand 30 minutes. 2. Fry the crêpes. If storing, layer them with wax paper and wrap tightly so they do not dry out. Whole wheat crêpes Substitute 1/2 cup/60 g whole wheat flour for half the all-purpose flour. Breton buckwheat galettes Substitute 1/2 cup/60 g buckwheat flour for half the all-purpose flour and omit one of the eggs. La Varenne Pratique Crown Publishers
Preparation 1. Mix the batter, stirring in enough milk to give the consistency of thin cream. Let it stand 30 minutes. 2. Fry the crêpes. If storing, layer them with wax paper and wrap tightly so they do not dry out. Whole wheat crêpes Substitute 1/2 cup/60 g whole wheat flour for half the all-purpose flour. Breton buckwheat galettes Substitute 1/2 cup/60 g buckwheat flour for half the all-purpose flour and omit one of the eggs. La Varenne Pratique Crown Publishers
