Crêpes can be an excellent main course, appetizer or dessert. Use sweet or savory fillings - fruit, strawberry sauce, whipped cream, chocolate chips, chocolate mousse, custard, cream cheese, sautéed vegetables, cheddar cheese, ham, chicken and a variety of sauces. The list is endless!
3 large eggs
1/4 cup canola oil
1 cup milk
3/4 cup all purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
- Using a blender or whisk, mix eggs, canola oil and milk until blended. Add flour, sugar and salt continue to blend until mixed well.
- Brush medium frying pan or crêpe pan with canola oil. Heat pan on medium high heat. Quickly pour about 3 tablespoons of batter into pan and tilt in all directions until coated evenly. Cook for about 1 minute and remove from pan. Place wax paper between each crêpe to prevent sticking.
- Serve warm with a variety of toppings, or prepare ahead and refrigerate for up to 2 days. Crêpes may also be frozen up to 1 month.
Makes 10 servings.
Nutritional Information Per Serving (1/10 of recipe): Calories: 117; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 56mg; Total Carbs: 10g; Fiber: 0g; Protein: 3g; Sodium: 87mg.
Recipe and photograph courtesy of CanolaInfo.org.