Serves: 20
Total Calories: 43
1. In medium bowl, beat eggs slightly. Add all remaining ingredients beat until smooth.
2. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat (375°F.) until hot. Grease pan lightly with oil.
3. Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. If desired, turn to brown other side.* Fill with desired filling.
Tip: * At this point, crepes can be wrapped in foil and refrigerated for up to 3 days or frozen for up to 3 months. To thaw, place package of crepes in 300°F. oven for 10 to 15 minutes.
Nutrition Information Per Serving: Serving Size: 1 Crepe * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 45 mg 15% * Sodium: 90 mg 4% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 2 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 2% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat
This Basic Crepes recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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