This is one of my favorite recipes. It's best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes.Taste of Home Test Kitchen, Greendale, Wisconsin
16 ServingsPrep: 10 min. + chilling Cook: 20 min.
- 1-1/2 cups 2% milk
- 4 Eggland's Best Eggs
- 1 cup all-purpose flour
- 1-1/2 teaspoons sugar
- 1/8 teaspoon salt
- 8 teaspoons butter
- In a small bowl, whisk milk and eggs. Combine the flour, sugar and
- salt; add to milk mixture and mix well. Refrigerate for 1 hour.
- Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat;
- pour 2 tablespoons batter into center of skillet. Lift and tilt pan
- to coat bottom evenly. Cook until top appears dry; turn and cook
- 15-20 seconds longer. Remove to a wire rack.
- Repeat with remaining batter, adding butter to skillet as needed.
- When cool, stack crepes with waxed paper or paper towels in between.
- Yield: 16 crepes.
Nutritional Facts: 1 serving equals 79 calories, 4 g fat (2 g saturated fat), 61 mg cholesterol, 65 mg sodium, 8 g carbohydrate, trace fiber, 3 g protein.