CREPES

Crepes

CHEESY CREPES

 

1 cup all-purpose flour
2 eggs
1/2 cup low-fat milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons melted butter
Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth.
Grated Cheese (Cheddar)
Heat a griddle or frying pan to medium. Give it a very light spray of cooking oil. Drop the crepe mixture onto the heated surface. Using about a 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. “Thin is in” when it comes to the layer of batter.

Cook each side until the golden brown brown around 2 minutes for the first side and 1 minute for the second side. Once the crepe is done, sprinkle the cheese on top and let the heat from the crepe melt the cheese.

Gently remove and place on a plate. Place waxed paper between cooked crepes to prevent sticking until you are ready to sprinkle the cheese. You can serve open or rolled up.

If you think your little one will enjoy it, you can also add some finely chopped onion and tomato on top of the melted cheese.

This will make 8 generous sized crepes.

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