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Nutritional information per ¼-cup (50 ml) serving:
Calories 72 (1% from fat) • carb. 19g • pro. 0g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg •
calc. 5mg • fiber 1g
CRÊPES
Makes about 16 crêpes
1½ cups (375 ml) whole milk
1 cup (250 ml) plus 2 tablespoons (30 ml)
all-purpose flour
3 large eggs
2 teaspoons (10 ml) sugar
¼ teaspoon (1 ml) salt
1 tablespoon (15 ml) unsalted butter, melted
additional melted butter
Combine milk, flour, eggs, sugar and salt in
blender. Blend until smooth, occasionally scraping
down sides of blender, about 2 minutes. Add
1 tablespoon (15 ml) melted butter and blend 30
seconds. Cover and refrigerate crêpe batter in
blender container at least 1 hour and up to 4 hours.
Reblend batter for 15 seconds. Heat nonstick skillet
with 8-inch-diameter (20 cm) bottom over medium-
high heat. Brush with melted butter. Pour ¼ cup
(50 ml) of batter into skillet, tilting skillet quickly to
coat bottom evenly. Cook until top of crêpe appears
dry and bottom is golden, loosening edges of crêpe
with spatula, about 45 seconds. Turn crêpe over;
cook until brown spots appear on bottom, about 30
seconds. Transfer to plate. Top with plastic wrap.
Repeat with remaining batter, brushing skillet with
more butter as needed. As crêpes are cooked, layer
as directed, between sheets of plastic wrap. (Can be
made 1 day ahead. Cover with plastic wrap plastic;
chill.)
For serving immediately, cover the crêpes with
aluminum foil and keep them warm in a preheated
200°F (95°C) oven. For serving later, wrap them in
plastic wrap in quantities intended for each use and
slip them into a self-sealing plastic bag. Refrigerate
the crêpes for up to 3 days, or freeze them for up to
2 months.
Nutritional information per ¼-cup (50 ml) serving:
Calories 61 (33% from fat) • carb. 7g • pro. 3g • fat 2g •
sat. fat 1g • chol. 40mg • sod. 53mg •
calc. 30mg • fiber 0g
BROWN SUGAR & CINNAMON
CARAMELIZED APPLES
¼ cup (50 ml [½ stick]) unsalted butter
½ cup (125 ml [packed]) golden brown sugar
4 large apples (about 1½ pounds [750 g]),
peeled, halved, cored, each
half cut lengthwise into 6 slices
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon (5 ml) ground cinnamon
Melt butter in large nonstick skillet over medium-
high heat. Add brown sugar; stir 1 minute. Add
apple slices and lemon juice; cook until apples
begin to release juice and syrup forms in skillet.
Sprinkle with cinnamon and cook, turning apple
slices frequently, about 3 to 4 minutes. Apples
should be tender but still maintain their shape.
(Can be made 2 hours ahead. Let stand at room
temperature. Rewarm before using.)
Use to fill crêpes. Top with vanilla or caramel ice
cream, or slightly sweetened whipped cream.
Nutritional information per crêpe:
Calories 67 (34% from fat) • carb. 12g • pro. 0g • fat 3g •
sat. fat 2g • chol. 7mg • sod. 2mg • calc. 9mg • fiber 1g
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