The recipe Make-Ahead Crepes is ready in around 45 minutes and is definitely a tremendous vegetarian option for lovers of Mediterranean food. This morn meal has 63 calories, 3g of protein, and 2g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. A mixture of salt, eggs, flour, and a handful of other ingredients are all it takes to make this recipe so yummy.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and salt in a medium bowl.
Place milk, 1 cup water, butter, and eggs in a blender; process until combined.
Add flour mixture to blender; process until smooth. Cover and refrigerate 1 hour.
Heat a 10-inch crepe pan or nonstick skillet over medium-high heat. Coat pan lightly with cooking spray.
Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.
Place crepe on a towel; cool completely. Repeat procedure with cooking spray and remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper or paper towels to prevent sticking.