Below is my favorite recipe for basic crepes. Use these for sweet or savory fillings. Always good for the classic Crepes Suzette, or just with some jam or jelly for a quick treat or breakfast on the go.
Crepes can be made ahead and frozen. Just cool them then stack with a piece of plastic wrap between them and wrap with aluminum foil. They should last for about a month in the freezer. When you are ready to use them, thaw overnight in the refrigerator.
The recipe here is for 8 crepes, but keep in mind the first couple hardly ever come out just right. Don’t know why, it’s just happens!
½ cup all-purpose flour
¼ teaspoon salt
½ teaspoon ground nutmeg
1 cup fat-free milk
2 large eggs, lightly beaten
In one bowl, combine flour, salt and nutmeg.
In another bowl, combine milk and eggs.
Slowly whisk the wet ingredients into the dry, and mix until smooth. Let stand for 15 minutes.
Coat an 8 inch non-stick pan with nonstick spray and heat over medium heat.
Stir the batter, and pour barely a ¼ cup into the pan, tilting it in all directions to cover the bottom with a thin film.
Cook 1 ½ minutes, then turn over and cook for 20 more seconds.
Transfer to a plate and repeat.
1 crepe = 58 calories, 1 gram of fat, 0 grams saturated fat, 0 trans fat, 54 mg cholesterol, 105 mg sodium, 8 grams carbohydrates.
And if you care, only 1 Weight Watcher’s point.