<p>My Dad is famous for a lot of things, his willingness to help anyone, friendliness, great laugh, big hugs, hardworking attitude, ability to take a good vacation, great music taste, I could go on and on. But there is ONE thing he gets requests for whenever he comes to visit and even from family friends...make us CREPES!! They're cheap and easy, but just so beautiful and light. They can be made to go with savory fillings, like sausage and eggs or a good cheese and tomato. Or sweet fillings like fresh berries, apples and cinnamon, whip cream, marscapone, or just plain butter and sugar.</p>
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Ingredients
- 2 cups Whole Milk
- 8 individual Egg
- 1 cup Flour, All-Purpose
- 1/4 teaspoons Salt
- 1 tablespoon Butter
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 1 crepe
- 131 Calories
- 6g Total Fat
- 3g Sat Fat
- 0g Trans Fat
- 157mg Cholesterol
- 112mg Sodium
- 11g Total Carb
- 0g Fiber
- 2g Total Sugars (Includes 0g Added Sugars)
- 7g Protein
- 3 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine the ingredients into a bowl and blend with a whisk or immersion blender until uniformly combined.
- Let batter rest for at least 1/2 hour or best covered in refrigerator overnight.
- Heat a large skillet over medium heat. Lightly coat pan with butter.
- Pour just enough batter to coat the bottom as you tip and tilt the pan to coat with batter. Allow it to cook until it’s set, about one minute.
- Gently turn the crepe with a large spatula and cook the other side.
- Once cooked place onto a plate and put jelly, sugar or berries inside, roll and serve
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine the ingredients into a bowl and blend with a whisk or immersion blender until uniformly combined.
- Let batter rest for at least 1/2 hour or best covered for 6 hours.
- Heat a large skillet over medium heat. Coat pan with butter and wipe with towel.
- Pour just enough batter to coat the bottom as you tip and tilt the pan to coat with batter. Allow it to cook until it’s set, about one minute.
- Gently turn the crepe with a large spatula and cook the other side.
- Use in recipes as directed.
- For extra crepes cool, stack with parchment paper in between, and place into freezer bag until ready to cook.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Prep from frozen
- Use in recipes as directed or put jelly, sugar or berries inside, roll and serve.
- Heat in microwave for about 1-2 minutes.