Number of servings :
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
375 mL (1-1/2 cups) milk
3 large eggs
150 mL (2/3 cup) unsifted all-purpose flour
30 mL (2 tbsp) butter or margarine, melted
0.5 mL (1/8 tsp) salt
Melted butter or nonstick vegetable spray
In a medium-size bowl, using a wire whisk, combine milk, eggs, flour, 30 mL (2 tbsp) melted butter, and salt until smooth. (Alternatively, blend the ingredients in a blender until smooth.) Cover and refrigerate for at least 30 minutes.
Coat a nonstick 17.5 or 20 cm (7-or 8-in) omelet pan or small skillet with butter or nonstick vegetable spray. Heat over moderate heat until a drop of water spatters in the pan. Pour in 50 mL (1/4 cup) batter.
Swirl the pan to spread the batter to make a 15 cm (6 in) crêpe. Cook until the underside is golden, about 1 minute. Turn the crêpe over and cook until set, a few seconds. Slide it onto a plate; cover it with wax paper. Repeat until all batter is used, placing wax paper between each crêpe.
Let the crêpes cool. Place them in a freezer storage bag, and freeze for up to one month.
Imported on 2011-01-20 16:41:26 — Original ID:1294