Recipes
French Crepes
Makes 12 servings
Ingredients
- 4 large eggs, lightly beaten
- 1 ½ cups 2% reduced-fat milk
- 1 cup all-purpose flour
- 1 tsp granulated sugar
- ¼ tsp salt
- 2 tbsp salted butter, melted
- Nonstick cooking spray
Directions
- In a large bowl whisk together eggs, milk, flour, sugar and salt. Whisk in melted butter. If desired, pour batter through a fine-mesh wire strainer. Cover and refrigerate for 2 hours or up to 24 hours.
- Lightly spray a 9-inch nonstick skillet with nonstick spray. Heat over medium heat; remove from heat. Spoon in ¼ cup of the batter; tilt skillet to spread batter evenly. Return to heat; cook for 2 to 3 minutes or until lightly browned, turning halfway through. Transfer crepe to a paper-towel-lined plate. Repeat with remaining batter to make 12 crepes, occasionally lightly spraying skillet with nonstick spray.
- To store leftover crepes, layer between sheets of waxed paper and place in an airtight storage container. Cover and freeze up to 1 month. Thaw at room temperature for 1 hour before using. Reheat crepes in the microwave on HIGH for 20 seconds or until heated through.
- Desired Fillings
- Chicken and Mushroom Crêpes: Heat 1 tablespoon olive oil in a medium skillet. Add 4 ounces boneless, skinless chicken breast strips. Cook for 3 minutes or until cooked through, stirring occasionally. Transfer chicken to a bowl. Add 1 tablespoon olive oil to same skillet. Stir in ¾ cup baby bella mushroom caps, 1/3 cup thinly sliced red bell pepper and 1/3 cup sliced onion. Cook over medium heat for 3 to 4 minutes or until mushrooms and onion are tender, stirring occasionally. Return chicken to skillet; heat through. Spoon chicken mixture in centers of 2 crêpes. Fold side edges up and partially over the filling, then fold bottom and top edges up and partially over the filling. Sprinkle each with 1 tsp. crumbled goat cheese. Serve with spring greens salad mix drizzled with bottled white balsamic-cider vinaigrette. Makes 1 serving.
- Apple-Cinnamon-Maple Crêpes: In a medium saucepan combine ¼ cup packed brown sugar, ¼ cup water, 2 tablespoons pure maple syrup, 1 tablespoon salted butter and 1 teaspoon ground cinnamon. Add 3 Gala apples, peeled, cored and sliced. Cook over medium-low heat for 20 to 30 minutes or until apples are tender, stirring occasionally. For each serving, fold 3 crêpes in half, then each in half again to form triangles. Place on a serving plate with ½ cup apple filling. Top with a mound of sweetened whipped cream and sprinkle with additional ground cinnamon, if desired. Makes 1½ cups filling.
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