Printed from COOKS.COM I made this with one of the desert crepes. Here are the variations: FLAVORING FOR DESERT CREPES: 1 teaspoon vanilla and 1 extra tablespoon sugar or 1 teaspoon grated lemon rind and 1 extra tablespoons sugar. If you want 'normal' crepes, take out the vanilla and half the sugar. Oh and I simplified the directions. The ones in the recipe was for doing it the hard way. :)
| 1 1/2 | cups all purpose flour |
| 2 | tsp. sugar |
| 1/8 | tsp. salt |
| 3 | eggs, room temperature |
| 1 1/2 | c. milk |
| 2 | tbsp. butter |
| 1 | tsp vanilla |
- Blend every thing in a blender
- let sit for about an hour until the bubbles disappear.
Breads, Breakfast, Dessert, Snacks, FrenchGerman
| Nutrition Facts | ||||||
Serving Size 45.5g |
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Amount Per Serving |
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Calories 82 Calories from Fat
25 |
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% Daily Value* |
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Total Fat
2.8g 4%
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Saturated Fat
1.2g 6%
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Trans Fat
0.0g |
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Cholesterol
41mg 14%
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Sodium
51mg 2%
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Total Carbohydrates
10.6g 4%
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Dietary Fiber
0.3g 1%
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Sugars
1.8g |
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Protein
3.0g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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