Directions:
- Combine the milk, water, eggs, flour and salt. Blend until batter is smooth and lump-free. Pour in the 3 tablespoons of melted butter and whisk just to incorporate.
- Refrigerate the batter for 1 hour to let it rest. If you make them too soon, they may be rubbery.
- Warm an 8-inch crepe pan or nonstick skillet over medium heat. Brush with a little melted butter.
- While swirling the pan, ladle 1/4 cup batter into the pan to cover evenly. Cook for 30-45 seconds, until the batter sets.
- Lightly tap the edge of the pan with a wooden spoon to loosen the crepe, then flip and cook 30 more seconds. Alternately, you may use a rubber spatula to flip the crepe.
- The crepes should be pliable, not crisp, and light brown in color. Slice onto a platter, covered with a towel, while you make the rest of the crepes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.73 Kcal (451 kJ) | ||
| Calories from fat | 44.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 8% | |
|---|---|---|---|
| Cholesterol | 47.09mg | 16% | |
| Sodium | 37.01mg | 2% | |
| Potassium | 71.96mg | 2% | |
| Total Carbs | 12.01g | 4% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 3.52g | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 173.11 Kcal (725 kJ) | ||
| Calories from fat | 71.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 8% | |
|---|---|---|---|
| Cholesterol | 75.67mg | 16% | |
| Sodium | 59.48mg | 2% | |
| Potassium | 115.63mg | 2% | |
| Total Carbs | 19.31g | 4% | |
| Sugars | 2.19g | 5% | |
| Dietary Fiber | 0.67g | 2% | |
| Protein | 5.66g | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 2% | |
| Calcium | 68.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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