Active Time: 30 minutes
Total Time: 1 hour • Serves: 12 crêpes
2 Schnucks large eggs
1 cup Schnucks vitamin D whole milk
3/4 cup Schnucks all-purpose flour
2 tablespoons Schnucks vegetable oil
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons Schnucks unsalted butter
1. In blender, purée eggs, milk, flour, oil, salt and baking powder. Blend until smooth, about 1 to 2 minutes, occasionally scraping sides of blender with rubber spatula. Makes about 2 cups. Pour batter into bowl, cover and refrigerate 30 minutes.
2. In microwave-safe small bowl, melt butter in microwave oven on high 30 seconds or until melted. Heat 8-inch crêpe pan or nonstick skillet over medium heat 1 minute. Lightly brush pan with melted butter. Stir crêpe batter. Pour 3 tablespoons batter into center of pan. Quickly swirl pan so batter forms an even, thin layer. Batter should set immediately and form tiny bubbles. Cook 1-1/2 minutes or until bottom of crêpe is lightly browned and top appears dry. Gently lift 1 edge of crêpe with rubber spatula; carefully grab crêpe with fingers and flip. Cook 20 to 30 seconds longer or until bottom is lightly browned. Remove crêpe from pan and place on plate. Repeat with remaining melted butter and batter, stacking crêpes so they stay warm and moist.
Each crêpe: about 98 calories, 6 g total fat (3 g saturated), 40 mg cholesterol, 127 mg sodium, 7 g carbohydrate, 0 g fiber, 1 g sugars, 3 g protein
Crêpe batter can be prepared, covered and refrigerated up to 1 day in advance. Stir crêpe batter well before using.
Prepared crêpes can be stacked, placed in a large zip-tight plastic bag or wrapped in plastic wrap, and refrigerated up to 3 days in advance. To reheat crêpes, stack them between 2 damp paper towels; place on microwave-safe plate and heat in microwave oven on high 10 to 15 seconds or until warm.