|All purpose flour||2⁄3 Milliliter (2/3 Cup)|
|Milk||250 Milliliter (1 Cup)|
|Butter||25 Milliliter, melted (2 Tablespoon)|
In bowl, combine flour and salt; make well in center.
Whisk together eggs, milk and 1 tbsp (15 mL) of the butter; gradually pour into well, whisking to draw in flour until smooth.
Cover and refrigerate for 1 hour.
Strain to give smooth, whipping cream consistency.
Heat 8 inch (20 cm) crepe pan over medium heat until drop of water sprinkled on pan spatters briskly.
Brush with some of the remaining butter.
Stir batter to reblend; pour 2 tbsp (25 mL) into center of pan.
Quickly tilt and rotate pan to form thin crepe.
Cook for 40 seconds or until bottom is golden and top no longer shiny.
With spatula, loosen and turn crepe over, using fingers to assist.
Cook for 30 seconds or until golden.
Transfer to plate.
Repeat with remaining batter, brushing pan with butter as necessary and stacking crepes on plate.
Serving size: Complete recipe
Calories 475 Calories from Fat 341
% Daily Value*
Total Fat 38 g59%
Saturated Fat 20.6 g103%
Trans Fat 0 g
Cholesterol 501.7 mg167.2%
Sodium 498.5 mg20.8%
Total Carbohydrates 14 g4.8%
Dietary Fiber 0.02 g0.07%
Sugars 13.9 g
Protein 21 g41.8%
Vitamin A 27.3% Vitamin C
Calcium 34.2% Iron 10.8%
*Based on a 2000 Calorie diet