Crepes are glorious to have readily available when you need to decorate up dinner or make a sublime dessert. (The skinny, flat buckwheat pancakes are known as blini in Russia.) They’re easy to make and freeze, and can do wonders on your leftovers.
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1 tablespoon trans-free margarine, melted
1 cup skim milk
1 massive egg
1/2 cup egg substittue
2/three cup unbleached all-purpose flour
0.33 cup buckwheat flour
1/four teaspoon sugar change
1/Eight teaspoon kosher salt, not obligatory
Refrigerated butter-flavored cooking spray
- Place the margarine, milk, 1/2 cup water, the egg and the egg change in a meals processor or blender. Process for 10 seconds. Add the flours, sugar change and salt, if the usage of. Process till clean, preventing infrequently to scrape down the perimeters. Allow the batter to relaxation for 30 mins.
- Coat an Eight-inch nonstick skillet or crepe pan with cooking spray, and position over prime warmth. When sizzling, upload 1/four cup of the batter, and tilt the ache so the batter spreads calmly over the ground.
- Cook the crepe till the skin turns out dry and the perimeters start to curl, about 1 minute. Carefully flip the crepe the usage of your hands and a wood spoon, and cook dinner till frivolously browned, about 30 seconds.
- Turn the crepes out in one layer onto wax paper or blank tea towels. Continue making crepes till all of the batter is used.
Note: To freeze, stack crepes with a small sq. of wax paper between every crepe. Wrap stack with plastic, then slip stack right into a self-sealing plastic freezer bag. The frozen crepes will simply separate so you’ll take away precisely the quantity you wish to have. Let crepes thaw prior to the usage of in a recipe. Frozen crepes must be used inside 3 months.
Makes 28 crepes
Per serving (2 crepes):
Calories 50 (20% energy from fats)
Total fats 1g
Saturated fats 0g
Dietary fiber 0g