This recipe is in-crêpe-able.
- In blender, purée eggs, milk, flour, oil, salt and baking powder. Blend until smooth, about 1-2 minutes, occasionally scraping sides of blender with rubber spatula. Makes about 2 cups. Pour batter into bowl, cover and refrigerate 30 minutes.
- In microwave-safe small bowl, melt butter in microwave oven on high 30 seconds or until melted. Heat 8" crêpe pan or nonstick skillet over medium heat 1 minute. Lightly brush pan with melted butter. Stir crêpe batter. Pour 3 tbsp batter into center of pan. Quickly swirl pan so batter forms an even, thin layer. Batter should set immediately and form tiny bubbles. Cook 1½ minutes or until bottom of crêpe is lightly browned and top appears dry. Gently lift 1 edge of crêpe with rubber spatula; carefully grab crêpe with fingers and flip. Cook 20-30 seconds longer or until bottom is lightly browned. Remove crêpe from pan and place on plate. Repeat with remaining melted butter and batter, stacking crêpes so they stay warm and moist.
- Crêpe batter can be prepared, covered and refrigerated up to 1 day in advance. Stir crêpe batter well before using.
- Prepared crêpes can be stacked, placed in a large zip-tight plastic bag or wrapped in plastic wrap, and refrigerated up to 3 days in advance. To reheat crêpes, stack them between 2 damp paper towels; place on microwave-safe plate and heat in microwave oven on high 10-15 seconds or until warm.
98 Calories Per Serving
SATURATED FAT: 3G