Basic recipe to be used for savory or sweet dishes. Crêpes may be prepared well in advance and frozen.
|6 tbsp||white flour (all purpose)||50 g|
|1 pinch||salt||0.1 g|
|1 cup||milk, partly skimmed, 2%||250 mL|
|4||eggs size large|
|4 tsp||canola oil||20 mL|
- Add the flour to a bowl. Add a pinch of salt and a small quantity of milk. Mix well with a whisk to avoid lumps. Incorporate the eggs, one at a time. Mix until smooth. Let the batter stand about 2 hours in the refrigerator, up to overnight.
- Lightly oil a 7-inch (18 cm) cast-iron skillet. Heat over low heat. Add about 1/4 cup of the batter to the skillet. Swirl it around so that it forms a thin layer.
- Cook about 1 min, until the top of the crêpe is dry. Turn it and cook the other side until lightly brown, no more than 1 min. The first crêpe almost never works, so discard it if necessary. Each egg yields about 3 crêpes.
- Keep the cooked crêpes on a dish, covering each crêpe with aluminum foil, not to let them dry. Serve right away or use later in another recipe.
Crêpes may be covered with aluminum foil and wrapped in a plastic bag then frozen.
Nutrition Facts Table
per 1 serving (130g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||½||serving|
|Milk and Alternatives :||¼||serving|
|Meat and Alternatives :||½||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B6, Vitamin E, Vitamin K, Zinc
- Good source of :
- Folacin, Phosphorus, Vitamin D
- Excellent source of :
- Selenium, Vitamin B12, Vitamin B2
- Free :
- Added Sugar
|Milk and Alternatives||½|
|Meat and Alternatives||1|