Description Edit

From Cooking Light (May 2005). They suggest filling these with a mixture of berries (blueberries, strawberries, raspberries, and blackberries), but I think this would be even better with some cooked apples or pears. This needs time to chill.

  • 30 minutes | 10 minutes prep
  • 8 servings

Ingredients Edit

Directions Edit

  1. Combine flour and next 7 ingredients (through eggs) in a food processor, and process until smooth.
  2. Pour batter into a bowl; cover and chill for at least 1 hour or up to 12 hours.
  3. Heat an 8-inch crêpe pan or nonstick skillet over medium-high heat.
  4. Coat pan with cooking spray; remove pan from heat.
  5. Pour a scant ¼ cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film.
  6. Cook 1 minute or until surface of crêpe begins to look dry.
  7. Carefully lift edge of crêpe with a spatula to test for doneness.
  8. Turn crêpe over when it can be shaken loose from pan and the underside is lightly browned; cook crêpe 20 seconds on the other side.
  9. Place crêpe on a towel, and cool.
  10. Repeat the procedure until all of the batter is used, for a total of eight crêpes.
  11. Stack the crêpes between single layers of wax paper or paper towels to prevent them from sticking.
  12. These can be refrigerated for 5 days or frozen for a month.
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