Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cup flour
- ¾ cup half-and-half
- ¼ cup whole milk
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 dash salt
- 2 eggs
- cooking spray
Directions
Combine flour and next 7 ingredients (through eggs) in a food processor, and process until smooth.
Pour batter into a bowl; cover and chill for at least 1 hour or up to 12 hours.
Heat an 8-inch crêpe pan or nonstick skillet over medium-high heat.
Coat pan with cooking spray; remove pan from heat.
Pour a scant ¼ cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film.
Cook 1 minute or until surface of crêpe begins to look dry.
Carefully lift edge of crêpe with a spatula to test for doneness.
Turn crêpe over when it can be shaken loose from pan and the underside is lightly browned; cook crêpe 20 seconds on the other side.
Place crêpe on a towel, and cool.
Repeat the procedure until all of the batter is used, for a total of eight crêpes.
Stack the crêpes between single layers of wax paper or paper towels to prevent them from sticking.
These can be refrigerated for 5 days or frozen for a month.
Category:Crêpe Recipes
Category:Milk and cream Recipes
Category:Egg Recipes