Specifications

20
Crêpes
Makes about 16 crêpes
1½ cups whole milk
1 cup plus 2 tablespoons all-purpose
flour
3 large eggs
2 teaspoons sugar
¼ teaspoon salt
1 tablespoon unsalted butter, melted
additional melted butter
Combine milk, flour, eggs, sugar and salt in
blender. Blend until smooth, occasionally
scraping down sides of blender, about 2
minutes. Add 1 tablespoon melted butter
and blend 30 seconds. Cover and refrigerate
crêpe batter in blender container at least 1
hour and up to 4 hours.
Reblend batter for 15 seconds. Heat nonstick
skillet with 8-inch-diameter bottom over
medium-high heat. Brush with melted butter.
Pour
1
⁄
4
cup of batter into skillet, tilting
skillet quickly to coat bottom evenly. Cook
until top of crêpe appears dry and bottom
is golden, loosening edges of crêpe with
spatula, about 45 seconds. Turn crêpe
over; cook until brown spots appear on
bottom, about 30 seconds. Transfer to
plate. Top with plastic wrap. Repeat with
remaining batter, brushing skillet with more
butter as needed. As crêpes are cooked,
layer as directed, between sheets of plastic
wrap. (Can be made 1 day ahead. Cover
with plastic wrap plastic; chill.)
For serving immediately, cover the crêpes
with aluminum foil and keep them warm in
a preheated 200˚F oven. For serving later,
wrap them in plastic wrap in quantities
intended for each use and slip them into
a self-sealing plastic bag. Refrigerate the
crêpes for up to 3 days, or freeze them for
up to 2 months.
Nutritional information per crêpe:
Calories 61 (33% from fat) • carb. 7g • pro. 3g
• fat 2g • sat. fat 1g • chol. 40mg • sod. 53mg
• calc. 30mg • fiber 0g
Brown Sugar &
Cinnamon Caramelized
Apples
Makes about 16 servings
¼ cup (½ stick) unsalted butter
½ cup (packed) light brown sugar
4 large apples (about 1½ pounds),
peeled, halved, cored, each half
cut lengthwise into 6 slices
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
Melt butter in large nonstick skillet over
medium-high heat. Add brown sugar; stir 1
minute. Add apple slices and lemon juice;
cook until apples begin to release juice
and syrup forms in skillet. Sprinkle with
cinnamon and cook, turning apple slices
frequently, about 3 to 4 minutes. Apples
should be tender but still maintain their
shape.
(Can be made 2 hours ahead. Let stand at
room temperature. Rewarm before using.)
Use to fill crêpes. Top with vanilla or
caramel ice cream, or slightly sweetened
whipped cream.
Nutritional information per serving:
Calories 67 (34% from fat) • carb. 12g • pro. 0g
• fat 3g • sat. fat 2g • chol. 7mg • sod. 2mg
• calc. 9mg • fiber 1g