I've watched chefs making savory or sweet variations over the years, but my observation is the reach of my knowledge. After applying a bit of logic with what I've seen, I made a batch of these Easy-to-Make Crepes. The first one tasted as I imagined and how I remembered. Success!! I stuffed one with chicken and kale that I sautéed, spiced, and combined with a touch of ricotta. I made another brimming with sweetened sliced apples softened in butter, sugar, and cinnamon. An impressive treat for those who love to eat, without a complicated set of steps to do it well. Enjoy!!
Ingredients
Servings: 4 large or 8 medium
Prep Time: ~10min
2 Eggs
1 Cup Milk, Nonfat
3/4 Cup Water
3 Tbsp Butter, Unsalted, Melted
1/4 Tsp Salt
1 Cup Flour, All-Purpose, Sifted
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JQpvLa2m-_ijdwOexzBuzRs7Yep3IZd35kTKfg_ymHVEdh7QfiG4oGjpkXuOQRw5GuvvYKN6gdp25wvwO1XCEsskgn6U77rop3OYKknIomVGANxnmFJ-MNMX3EaU__KjX2H-k0ckaaih/s1600/01.jpg)
Note - Makes 4 crepes, 10-12" in size, or 8 crepes 6 to 8" in size; also, a gas range and a 14" pan were used for these crepes - different pans sizes and heating may require different cook times.
Stuff: Use a filling of your choosing! If filling is prepared, spread it into the shape of a rectangle in the center of a cooked crepe. Fold the crepe over the narrow sides of the rectangle. Fold the remaining two sides over the wide part of the crepe. Turn over onto a serving dish. If not serving immediately, turn onto a cookie sheet to warm up before serving.
Nutrition Info (1 Medium Crepe):
Calories 121, Total Fat: 5.6g, Sat. Fat: 3.1g, Cholesterol: 64.9mg, Sodium: 104.5mg, Carb: 13.1g, Fiber: 0g, Sugars: 1.7g, Protein: 4.1g
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