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Ingredients
¾ cup all-purpose flour
½ teaspoon salt
1 tablespoon sugar
3 large eggs, lightly beaten
1 cup milk
1 tablespoon amaretto liqueur, or ¼ teaspoon almond extract and an additional tablespoon milk
3 tablespoons melted butter
Clarified butter for cooking the crepes
Nutritional analysis per serving
9 grams carbs; 63 milligrams cholesterol; 107 calories; 2 grams monosaturated fat; 3 grams saturated fat; 6 grams fat; 122 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sift the flour and salt into a large bowl and stir in the sugar. Make a well in the center of the mixture and add the eggs. Using a fork, gradually incorporate the flour into the eggs. Stir in the milk, amaretto and melted butter, stirring until smooth. Set aside for 30 minutes.
- Step 2
Strain the batter through a fine sieve. Place a 7- or 8-inch crepe pan over medium heat. When hot, brush the pan with clarified butter. Pour slightly less than ¼ cup of the batter into the pan, tilting it to evenly cover the bottom. Cook until lightly browned, flip and cook the other side. Transfer the crepe to a plate lined with plastic wrap or waxed paper.
- Step 3
Continue until all the batter is used, placing the crepes between layers of paper towels. They will keep up to 3 days well wrapped in the refrigerator.
Private Notes