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Breakfast Lunch Or Dinner Blender Crepes

fast.cook's picture
  Milk 1 Cup (16 tbs) (plus 2 tablespoon)
  Eggs 2
  Flour 1 Cup (16 tbs)
  Vegetable oil 2 Tablespoon
  Salt 1⁄8 Teaspoon

Combine all ingredients in blender; process until smooth.
Batter should be thin and easy to pour.
If not, thin with 1 tablespoon milk until pourable.
Over medium heat, use a small non-stick saute pan or crepe pan, spray with "Pam".
Pour 2 tablespoons batter into pan, tilting to coat evenly.
This is the trick and may take a little practice.
Bake about 30 seconds until lightly browned on bottom and dry on top.
Turn only if necessary.
Repeat process with remaining batter.
Fill as desired.
Options: For breakfast I like butter and powdered sugar.
My kids like Boysenberry syrup.
For a dessert, any flavor or fruit (fresh or canned-warmed pie filling is an excellent choice) topped with whipped cream or chocolate syrup.
Crab salad is super idea for lunch, hot or cold

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 999 Calories from Fat 431

% Daily Value*

Total Fat 49 g74.6%

Saturated Fat 11.4 g57%

Trans Fat 0 g

Cholesterol 445.6 mg148.5%

Sodium 475.1 mg19.8%

Total Carbohydrates 108 g36%

Dietary Fiber 3.4 g13.5%

Sugars 13 g

Protein 33 g65.5%

Vitamin A 14.4% Vitamin C

Calcium 32.7% Iron 42.8%

*Based on a 2000 Calorie diet

Breakfast Lunch Or Dinner Blender Crepes Recipe