Crepes Three Ways

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  • Makes: 16 servings
  • Serving Size: 1 crepe
  • Makes: 16 to 18 crepes
  • Start to Finish: 40 mins

Crepes Three Ways

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Directions

  1. In a medium bowl combine eggs, milk, flour, oil, and salt; whisk until smooth.
  2. Heat a lightly greased 6-inch skillet over medium-high heat; remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until browned on one side only. (Or cook on a crepe maker according to manufacturer's directions.) Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.

From the Test Kitchen

Chocolate Hazelnut Spread-Banana Crepes:

Prepare Crepes as directed. For each crepe, spread unbrowned side with 1 tablespoon chocolate-hazelnut spread. Arrange one-fourth of a sliced banana, and, if desired, 1 tablespoon raisins along one edge of crepe. Drizzle with 1 teaspoon maple syrup. Roll up from the filled edge.

Per crepe: 200 calories, 4 g protein, 29 g carb., 8 g total fat (2 g sat. fat), 25 mg cholesterol, 1 g fiber, 19 g total sugar, 2% Vitamin A, 4% Vitamin C, 65 mg sodium, 6% calcium, 5% iron

Peaches 'n' Cream Crepes:

Prepare Crepes as directed. For each crepe, spread unbrowned side of a cooled crepe with 2 tablespoons whipped cream cheese. Arrange 1/4 cup sliced fresh or canned peaches along one edge of crepe. Drizzle with 1 teaspoon honey. Roll up from the filled edge.

Per crepe: 153 calories, 4 g protein, 18 g carb., 8 g total fat (4 g sat. fat), 45 mg cholesterol, 1 g fiber, 11 g total sugar, 8% Vitamin A, 4% Vitamin C, 146 mg sodium, 3% calcium, 3% iron

Srawberry-Cream Cheese Crepes:

Prepare crepes as directed. For each crepe, spread one side of a cooled crepe with 2 tablespoons whipped cream cheese. Arrange 1/4 cup sliced fresh strawberries along one edge. Drizzle with 1 teaspoon honey. Roll up from the filled edge.

Make-Ahead Tip:

Prepare Crepes as directed. Layer cooled crepes with sheets of waxed paper in an airtight container. Seal, label, and freeze for up to 4 months. Thaw at room temperature for 1 hour before using.

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Nutrition Facts (Crepes Three Ways)

  • Per serving:
  • 56 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 25 mg chol. ,
  • 56 mg sodium ,
  • 7 g carb. ,
  • 1 g sugar ,
  • 2 g pro.
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