To ensure light, thin crêpes, make the batter at least one hour before using to allow the flour to expand in the liquid. You can also use a blender to combine the ingredients.
- Portion size 16 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In bowl, whisk flour with salt. In small bowl, whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain through fine sieve into bowl. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Stir in chives.Heat 8-inch (20 cm) crêpe pan or skillet over medium heat; brush with some of the remaining butter. For each crêpe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling to coat; pour out excess batter. Cook, turning once, until golden, about 2 minutes. Transfer to plate; round off edge of crêpe where batter was poured off. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)
Nutritional facts Per crepe: about
- Sodium 81 mg
- Protein 3 g
- Calories 93.0
- Total fat 5 g
- Potassium 64 mg
- Cholesterol 56 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
%RDI
- Iron 4.0
- Folate 13.0
- Calcium 3.0
- Vitamin A 6.0
