Crepes

May 30, 2012 @ 5:13 PM
Posted by Michael Laiskonis, Special Contributor

Nutrition

Cal/Serving: 140
Daily Value: 7%
Servings: 16

Balanced
Vegetarian

Fat	7g	11%
Saturated	4g	19%
Trans	0g	0%
Carbs	14g	5%
Fiber	0g	1%
Sugars	4g	0%
Protein	4g	8%
Cholesterol	83mg	28%
Sodium	171mg	7%
Calcium	39mg	4%
Magnesium	7mg	2%
Potassium	63mg	2%
Iron	1mg	5%
Zinc	0mg	3%
Vitamin A	267IU	5%
Thiamin (B1)	0mg	8%
Riboflavin (B2)	0mg	10%
Niacin (B3)	1mg	4%
Vitamin B6	0mg	2%
Folic Acid (B9)	35µg	9%
Vitamin B12	0µg	4%
Vitamin D	1µg	0%
Vitamin E	0mg	2%
Vitamin K	1µg	1%
Fatty acids, total monounsaturated	2g	0%
Fatty acids, total polyunsaturated	1g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By Michael Laiskonis

Ali Rosen

A little brandy in the batter sets these light and airy crepes apart. Fill these with your favorite jam, drizzle them with a little melted chocolate, or simply dust them with powdered sugar and cinnamon. Whatever you decide to do, these are definitely a special treat.

See all dessert recipes.

INGREDIENTS

3 tablespoons granulated sugar
1 3/4 cups all-purpose flour
1 teaspoon fine sea salt
3 whole eggs
3 egg yolks
1 1/2 cups whole milk, warmed
3 tablespoons brandy
6 tablespoons unsalted butter, melted

DIRECTIONS

In a bowl, combine and sift the sugar, flour, and salt. In another bowl, whisk together the whole eggs and yolks. Add the dry ingredients to the wet ingredients in 2 additions, mixing just until incorporated. Slowly whisk in the milk and brandy followed by the melted butter. Let rest for 4-6 hours before use.

When ready to make the crepes, heat a nonstick pan over medium heat. Add 1 ounce of the batter for each crepe. Cook about 3 minutes on the first side. Flip and cook until golden brown along the edges, about 1 ½ minutes on the other side. Remove from the heat.