|Flour||1 Cup (16 tbs)|
|Vegetable oil||1 Tablespoon|
|Melted butter||2 Tablespoon|
In a medium bowl, beat eggs.
Add milk, flour, oil, and salt.
Beat again until batter is smooth.
Cover and refrigerate 2 hours.
Preheat a 6 or 8-inch omelet pan.
Brush with a little of the butter.
Pour about 3 tablespoons batter into pan and cook 2 to 3 minutes, rotating pan as batter is poured.
Cook until lightly browned on bottom.
Loosen edges with spatula and gently lift crepe.
Stack between pieces of waxed paper.
Calories 138 Calories from Fat 65
% Daily Value*
Total Fat 7 g11.3%
Saturated Fat 3 g15.2%
Trans Fat 0 g
Cholesterol 70.1 mg23.4%
Sodium 57.1 mg2.4%
Total Carbohydrates 14 g4.7%
Dietary Fiber 0.48 g1.9%
Sugars 0.4 g
Protein 4 g7.6%
Vitamin A 3.6% Vitamin C
Calcium 1.6% Iron 6.1%
*Based on a 2000 Calorie diet