Breakfast Lunch Or Dinner Blender Crepes
|Milk||1 Cup (16 tbs) (plus 2 tablespoon)|
|Flour||1 Cup (16 tbs)|
|Vegetable oil||2 Tablespoon|
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
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