- Serves: 24
- Cooking Time: 30 MINS
- Total Calories: 159 CALS
Nutrients per serving:
- Fat: 7g
- Sugars: 2g
- Protein: 6g
- Fibre: 1g
- Carbohydrate: 18g
Mixer or whisk method: In a medium size mixing bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with an electric mixer or whisk until smooth. Beat in melted butter.
Blender method: Combine all ingredients in blender jar; blend for about 1 minute. Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
Refrigerate the batter for at least one hour to allow the flour to expand and the air bubbles to collapse. During this standing time, the batter may thicken but can easily be thinned with the addition of milk or water.
How to Handle Baked Crepes
For immediate use: stack crepes as they are baked and keep covered. Store at room temperature.
To refrigerate: Wrap stacked crepes well in foil or plastic wrap and store in refrigerator for no more than two or three days. Let the crepes stand at room temperature about an hour before filling or serving.
To freeze: Separate crepe layers with wax paper and put in a tightly sealed container. Crepes will freeze well for up to four months but handle with care as frozen crepes are fragile and will break easily.
Allow crepes to thaw completely before unwrapping and separating to prevent tearing.
Filled crepes may be frozen but use discretion in selecting fillings. Choose foods that normally freeze well and remember that crepes absorb liquid easily and become soggy.
Filling the Crepes
From here, you’re on your own. Crepes may be filled with anything from eggs, fish, and fruits, to meats, poultry, and vegetables. There are three steps to most crepe dishes: the crepes; the filling, bound in a sauce; and a sauce to cover all.
Crepes are a great boon to have on hand in your freezer so that you can whip up an impromptu but elegant meal with whatever bits and pieces you may have in your refrigerator, bound together in a simple cream sauce.
Oh yes, let’s not forget the dessert crepe. Try fresh fruit enfolded in a crepe topped with whipped cream. A spectacular finish to any meal!
Simple and Sweet: Sprinkle warm crêpe with fresh lemon juice and granulated sugar; roll up.
For Kids: Spread crêpe with peanut butter and top with sliced banana or jam; roll up.
Fast and Fabulous: Fill crêpe with vanilla ice cream or frozen yogurt; roll up. Top with sweetened chopped fruit or a cooked fruit sauce thickened slightly with cornstarch.
Savoury: Fill crêpe with sautéed chopped ham, red pepper and onion. Sprinkle with shredded Cheddar cheese. Roll up and heat in oven or microwave.
- All-Purpose Crepe Batter
- 4 eggs
- 1 tsp (5 mL) salt
- 2 cups (500 mL) flour
- 2 cups (500 mL) milk
- 1/4 cup (50 mL) melted butter