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Recipe Summary

total:
45 mins
Yield:
24 crepes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, beat together milk, flour, sugar, egg yolks, butter or margarine, and vanilla.

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  • In a large mixing bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold yolk mixture into the beaten egg whites.

  • Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 1 slightly rounded tablespoon of batter; spread batter with back of spoon or lift and tilt skillet to spread batter to a 4-inch circle. Cook over medium heat for 30 to 60 seconds or until underside is browned and surface is almost dry. Loosen with a metal spatula and invert onto paper towels. Repeat with remaining batter. (Stir batter gently as necessary.) use crepes immediately or freeze. Makes 24 crepes.

To Freeze Crepes:

Make a stack, alternating each layer with 2 layers of waxed paper. Place the stack in a moisture- and vapor-proof plastic bag. Seal, label, and freeze the crepes thaw at room temperature for 1 hour before using.

Nutrition Facts

42 calories; fat 2g; cholesterol 31mg; saturated fat 1g; carbohydrates 4g; protein 1g; vitamin a 97.2IU; sodium 26mg; calcium 10.1mg; iron 0.2mg.
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