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16
Crêpe Batter
Extremely versatile, this recipe should be added
to everyone’s collection. Crêpes can be filled with
sweet items (cinnamon-sugar and fruit; whipped
cream and chocolate) or savory (eggs and ham;
vegetables and hollandaise).
Makes about 12, 8-inch crêpes
3 large eggs, room temperature
¼ cup (½ stick) unsalted butter, melted and
cooled to room temperature
¾ cup unbleached, all-purpose flour
½ teaspoon kosher salt
1 tablespoon granulated sugar
1 cup reduced-fat milk, room temperature
1 teaspoon pure vanilla extract
1 teaspoon unsalted butter,
room temperature
1. Put the eggs, melted butter, flour, salt and
sugar into the blender. With the unit running
on Low, carefully remove the pour lid from
the cover of the blender jar. Add the milk and
vanilla through the opening. Mix about 15 to
20 seconds, or until smooth. If time allows, let
the batter rest in the refrigerator for at least 30
minutes. Before using batter, whisk to re-blend,
straining, if necessary, to remove any lumps.
2. Melt the teaspoon of butter in an 8-inch,
nonstick skillet set over medium heat. Once
pan is hot, add a scant ¼ cup of batter to the
pan, moving the batter around quickly to make
a thin coating on the pan. Cook the crêpe for 2
to 3 minutes, until the edges just start to brown,
and then carefully flip and finish the other side
for an additional minute. Continue cooking
crêpes until there is no more batter.
3. Serve with sweet or savory fillings of your
choice.
Nutritional information per crêpe:
Calories 92 (52% from fat) • carb. 8g • pro. 3g • fat 5g
• sat. fat 3g • chol. 59g • sod. 129mg
• calc. 36mg • fiber 0g
Raspberry Sauce
Use this sweet, fruity sauce to complement
different desserts, from ice cream to cheesecake to
chocolate.
Makes about 1¼ cups
1 bag (12 ounces) frozen raspberries, thawed
¼ cup granulated sugar
Pinch kosher salt
Pinch grated orange zest
1. Put the ingredient in the order listed, into the
blender jar.
2. Blend on High for about 15 seconds, or until
smooth.
3. Pass through a fine mesh strainer to remove all
of the raspberry seeds.
4. Taste and adjust seasoning accordingly.
Raspberry Sauce will keep refrigerated for about
1 week to 10 days.
Nutritional information per serving (2 tablespoons):
Calories 55 (1% from fat) • carb. 14g • pro. 0g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 29mg
• calc. 10mg • fiber 1g
*Raw egg warning: Caution is suggested in
consuming raw and lightly cooked eggs due to
the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you
use only fresh, properly refrigerated, clean, grade
A or AA eggs with intact shells, and avoid contact
between the yolks or whites and the shell. For a
lower-cholesterol mayonnaise, and to avoid using
raw eggs, use cholesterol-free egg substitute for
the egg yolk.
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