| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Italian |
Italian1 |
8 |
servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
c |
Water |
| 1 |
c |
All-purpose flour |
| 1 |
pn |
Salt |
|
|
Peanut oil |
INSTRUCTIONS
Place the eggs in a blender. Add the water, flour, and salt. Blend
until smooth. Scrape down the sides of the container and blend again.
Heat a 10" nonstick frying pan and lightly oil the pan, using a paper
towel. Ladle 1/4 cup of the batter into the pan and quickly turn the
pan to evenly coat the bottom with batter. Cook on one side only
until dry on the top, about one minute.
These should be only very lightly browned and not too dry, so the pan
should not be too hot. Lightly oil the pan before cooking each crepe.
Separate the crepes with wax paper until ready to use. The noodles
can be refrigerated overnight if you seal them in a plastic bag.
Per serving: 81 Calories (kcal); 2g Total Fat; (20% calories from
fat); 4g Protein; 12g Carbohydrate; 70mg Cholesterol; 39mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
0 Fat; 0 Other Carbohydrates
Recipe by: The Frugal Gourmet
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