Back 2 Tbsp. / 30 mL Melted Butter or
Margarine
1-1/2 Cups / 375 mL Milk
3 Eggs
2/3 Cup / 160 mL All-Purpose Flour
1 teas. / 5 mL Watkins Vanilla Extract
1/2 teas. / 2.5 mL Salt
1/8 teas. / 0.6 mL Watkins Cinnamon
At least 2 hours before preparing crêpes, beat together all of the above ingredients with a wire whisk. Refrigerate 2 hours. Brush a 7-inch / 18-cm crêpe pan (or any rounded non-stick skillet) lightly with additional melted butter; heat over medium heat until a drop of water sizzles and rolls off. Pour in scant 1/4 cup / 60 ml batter, tilting pan to coat bottom. Cook 1 minute or until top is set. Loosen edges of crêpe with rubber spatula, shaking pan gently to loosen. Invert onto waxed paper. Repeat with remaining batter, stacking crêpes between waxed paper. Use to make blintzes, Crêpes Suzette, or other dishes. Makes 12 crêpes, 1 per serving.
Note from Kitchen: For crêpes to be used with savory fillings, omit the vanilla and cinnamon.
Nutritional Information
Per Serving:
Calories 80, Protein 3g, Carbohydrates 7g, Sodium 130mg, Fat 4g,
Saturated Fat 2g, Cholesterol 63mg, Dietary Fiber 0g
© Copyright 1999 The Rising
Stars Team
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