It takes only a few minutes to whirl up this light, foolproof crepe batter. Use for Smoked Salmon Dilled Crepe Rolls or fill with creamy seafood for a showstopper entree.
Blender Dilled Crepes
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PREP TIME
20 min
Makes
8 crepes
* PLUS Cooking time: 16 minutes
Ingredients
- 1 egg
- 1/3 cup milk
- 1/4 cup all-purpose flour
- 1 tbsp chopped fresh dill
- 2 tsp melted butter
- 1 pinch salt
Instructions
- Whirl crepe ingredients in a blender or shake well in a jar until smooth. Spray a non-stick frying pan, about 6 in. (15 cm) wide, with oil and set over medium heat. Pour about 2 tbsp (30 mL) batter into hot pan. Lift pan from burner and tilt to very thinly cover bottom. Return to burner and cook until top is set, about 1 min, then turn over. Cook until underside is lightly golden, about 1 min. Remove to a plate.
- Repeat with remaining batter. If crepes are browning, reduce heat. If making ahead, stack with wax paper in between, then wrap with plastic or seal in a plastic bag. Refrigerate up to 2 days.
Nutrition (per serving)
- Calories
- 37,
- Protein
- 2 g,
- Carbohydrates
- 4 g,
- Fat
- 2 g,
- Sodium
- 19 mg.
