Ease of Preparation: Easy
Preparation Time: 5 min
Cook Time: 5 min
Servings: 1
Recipe By: Chantal Martineau
From: Knack Calorie Counter Cookbook
Used with permission of Globe Pequot Press
Other Breakfast & Brunch
Other Mediterranean
Other Breakfast & Brunch
Other Mediterranean
Parisian-style Crepes
Bring the City of Light to your breakfast table with these simple crepes. What we think of as breakfast food is enjoyed as a snack purchased from street vendors in Paris. Whip up these crepes in the morning or any time of day for a Parisian-style snack. You can keep what you don't eat in a plastic container in the fridge and take one out to heat up in the microwave at your leisure.
Ingredients
1/2 cup all-purpose flour
1 egg
1/2 cup nonfat milk
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
olive oil
half a lemon
confectioners sugar
1 egg
1/2 cup nonfat milk
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
olive oil
half a lemon
confectioners sugar
Directions
In a mixing bowl, combine flour, egg, milk, sugar, vanilla, and salt, whisking until smooth.
Spray an 8-inch nonstick pan with olive oil and place over medium-high heat. Pour in disks of batter about 3 inches in diameter.
Rotate pan at an angle to spread the batter as thin and evenly as possible.
Cook each crepe until bubbles start to appear. Then flip it and cook for another minute before removing from heat. Sprinkle with lemon juice and sugar, and serve.
Spray an 8-inch nonstick pan with olive oil and place over medium-high heat. Pour in disks of batter about 3 inches in diameter.
Rotate pan at an angle to spread the batter as thin and evenly as possible.
Cook each crepe until bubbles start to appear. Then flip it and cook for another minute before removing from heat. Sprinkle with lemon juice and sugar, and serve.
Chef Suggestions
Don't worry about making your crepes as thin as possible. The important part is that they cook evenly.
The key is in the rotation of the pan. Pour a small amount of batter into the pan and immediately rotate the pan, holding it at an angle.
Spray your pan with oil between crepes so that they don't stick to the pan.
When getting ready to flip your crepe, run your spatula along the edges to ensure that it isn't sticking, then slide the spatula underneath and flip.
The key is in the rotation of the pan. Pour a small amount of batter into the pan and immediately rotate the pan, holding it at an angle.
Spray your pan with oil between crepes so that they don't stick to the pan.
When getting ready to flip your crepe, run your spatula along the edges to ensure that it isn't sticking, then slide the spatula underneath and flip.
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