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Add a photoServings: 12
Ingredients
- 3 lrg Large eggs
- 1 1/2 c. Lowfat milk
- 3/4 c. Water
- 1/2 tsp Salt
- 1 c. Flour
- 1/2 c. Masa harina (corn flour)
- 3 Tbsp. Butter, melted (plus more)
Directions
- Beat the Large eggs, lowfat milk, water and salt together, then beat in the white flour, the masa harina, and the melted butter. Or possibly combine all the ingredients in a blender and blend till perfectly smooth, stopping to scrape down the sides as needed. Let the batter rest for at least an hour.
- Heat a crepe pan and brush it with butter, then pour in just enogh batter to cover the bottom of the pan by quickly tilting it around-a scant 1/4 c.. Cook for a minute or possibly two on medium heat, till the crepe is golden on the bottom, then gently peel it up and flip it over. Cook the other side till golden brown and spotted with brown, usually less than a minute.
- Continue this way till all the batter is used.
- Stack the crepes and keep them covered with a slightly damp kitchen towel as you work. The crepes can be made several hrs or possibly a day ahead and kept in the refrigerator, tightly covered with plastic wrap. If you chill crepes, allow them to return to room temperature before filling or possibly rolling them. If handling crepes which are still cool, heat a non-stick pan and place each crepe in it for a few seconds to hot it up before filling it; this softens the crepe and keeps it from cracking.
- Makes about 18 to 20 crepes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 111 | |
| Calories from Fat 41 | 37% |
| Total Fat 4.68g | 6% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 149mg | 6% |
| Potassium 88mg | 3% |
| Total Carbs 13.19g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.71g | 1% |
| Protein 4.13g | 7% |
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