POTATO CREPES

Potato Crepes image

Provided by drhousespcatcher

Categories Breads

Time 1m

Yield 16 crepes, 8 serving(s)

Number Of Ingredients 10

Steps:

In blender combine first 7 ingredients. Blend until well combined.
Gradually add the flour beating after each addition until smooth. Add butter and mix thoroughly. Let stand in refrigerator at least 1 hour. Stir thoroughly before making crepes.
Heat pan over med heat. Spray with the vegetable oil and add about 3 tbsp batter. Tip the pan to coat bottom evenly with batter.
Cook the crepe for 1 minute or until the top is no longer wet and the bottom is lightly browned. USE A WIDE SPATULA carefully flip the crepe over. Brown other side. Turn out onto a clean kitchen towel. DO NOT USE TERRY.
Repeat until batter is finished. If you are making ahead let them cool on towel. Then stack with a sheet of wax paper between each and refrigerate or freeze them.
DO NOT FILL THEM BEFORE REFRIGERATING OR FREEZING.
The time is the sitting time in refrigerator.

Nutrition Facts : Calories 108, Fat 4.4, SaturatedFat 2.3, Cholesterol 61.5, Sodium 136.2, Carbohydrate 11.4, Fiber 0.5, Sugar 0.5, Protein 5.4