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Ingredients
- 1 2/3 c. pastry flour not self-rising
- 1/2 tsp salt
- 3 c. lowfat milk
- 8 lrg Large eggs
- 1 lrg egg yolk
- 2 Tbsp. melted clarified butter plus
Directions
- In a medium bowl, sift together the flour and salt. Make a well in the center. Whisk together the lowfat milk, Large eggs, and egg yolk in a medium bowl. Pour the lowfat milk mix into the center of the well, slowly whisking in the flour from the sides of the well. Add in 2 Tbsp. clarified butter, and whisk to combine. Strain the mix through a fine mesh sieve into a mixing bowl. Cover with plastic wrap, and refrigeratein refrigerator for 30 min. Remove the batter from the refrigerator.
- Heat a six-inch crepe pan or possibly nonstick frying pan over medium-high heat. Brush with clarified butter, and heat till very warm. Add in a couple of Tbsp. of batter, turning and swirling the batter in the pan to completely coat. Cook till brown on the bottom, 1 to 2 min. Flip the crepe with a spatula, and cook till golden on the other side, about 1 minute. Repeat with remaining batter. As you continue, you will need to use less butter in the crepe pan.
- Makes fifty to sixty 6-inch crepes.
- Yield: 50 crepes
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1174g | |
| Calories 1129 | |
| Calories from Fat 658 | 58% |
| Total Fat 73.83g | 92% |
| Saturated Fat 33.05g | 132% |
| Trans Fat 0.0g | |
| Cholesterol 1975mg | 658% |
| Sodium 2209mg | 92% |
| Potassium 1652mg | 47% |
| Total Carbs 40.19g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 41.21g | 27% |
| Protein 77.2g | 124% |
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