Crêpes
Category:
Batters |
Equipment:
Bowl, whisk, china cap, nonstick pan, turner |
No. Servings:
12 |
Serving Size:
2 crêpes |
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Yield:
1.25 qt. (1.2 L) |
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| 8 oz. | flour |
| 1 1/2 oz. | sugar |
| pinch | salt |
| 12 oz. | * eggs |
| 16 oz. | * milk |
| as needed | clarified butter or spray shortening |
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1 | Combine dry ingredients. | 2 | Beat in the eggs. | 3 | Gradually add milk and whisk to a smooth batter. Do not overmix. | 4 | Batter may be passed through a china cap to remove lumps. | 5 | Heat a nonstick pan and coat with a thin layer of clarified butter or spray shortening. | 6 | Pour a thin layer, about 1½ to 2 oz. (45 to 60 mL), of batter in the pan, tilt and rotate the pan to coat the entire surface. | 7 | Cook crêpes over moderate heat until edges are slightly brown. | 8 | Flip or turn the crêpes with a spatula and cook on the other side until they begin to brown. | 9 | **Remove the crêpe from the pan and cool at or below 41°F (5°C) for future use. |
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| Nutrition Information | | Calories | 144 | | Fat (g) | 4 | | Protein (g) | 6 | | Carbohydrate (g) | 20 | | Cholesterol (mg) | 110 | | Sodium (mg) | 181 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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