Basic Crepes
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Categories: Breakfast, Low fat
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Total Time: 15 min.
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Crepes are thin French pancakes that make a great versatile base for all kinds of fillings and toppings. Its been argued that the perfect crepe has to be all white, but I like mine nice and browned. Try to make them as thin as possible, but don't worry if you can't. They'll still taste delicious. Commit this recipe to memory. you'll make great use of it.
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2 eggs
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1/2 cup flour
1 pinch salt
1 cup nonfat milk
1 teaspoon oil
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Beat eggs. Add cinnamon, sugar, flour, and salt . Mix. Add 1/4 of the milk and all the oil. Whisk. Add remaining milk. Heat crepe pan over medium heat and spray lightly with cooking oil. Ladle two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done. Use crepes immediately or stack them separated by wax paper. Wrap well and freeze for up to one month. Thaw while still wrapped at room temperature.
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Calories: 103 Calories From Fat: 30%
Protein: 4g Carbohydrate: 13g
Cholesterol: 92mg Sodium: 60mg
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