1. In medium bowl, whisk eggs, milk and vanilla extract. Whisk in flour and cornstarch; let stand 10 minutes. Makes about 1¼ cups.
2. In 8-inch nonstick skillet, heat 1 teaspoon oil over medium heat; pour about 3 tablespoons egg mixture in center of skillet. Quickly swirl pan so batter forms an even, thin layer; batter should set immediately and form tiny bubbles. Cook crêpe 1 minute or until bottom is lightly browned and top appears dry. Gently lift 1 edge of crêpe with rubber spatula; carefully grab crêpe with fingers and flip. Cook crêpe 30 seconds or until bottom is lightly browned; transfer to plate. Repeat with remaining oil and batter to make 5 more, stacking crêpes to keep warm.
3. Divide blueberries, strawberries and raspberries over crêpes; roll up. Serve crêpes topped with whipped topping.
- 10 g Fat
- 7 g Saturated
- 93 mg Cholesterol
- 39 mg Sodium
- 10 g Carbohydrates
- 3 g Fiber
- 5 g Sugars
- 2 g Added Sugars
- 4 g Protein
Shop Ingredients
Nutritional Information
- 10 g Fat
- 7 g Saturated
- 93 mg Cholesterol
- 39 mg Sodium
- 10 g Carbohydrates
- 3 g Fiber
- 5 g Sugars
- 2 g Added Sugars
- 4 g Protein
Directions
1. In medium bowl, whisk eggs, milk and vanilla extract. Whisk in flour and cornstarch; let stand 10 minutes. Makes about 1¼ cups.
2. In 8-inch nonstick skillet, heat 1 teaspoon oil over medium heat; pour about 3 tablespoons egg mixture in center of skillet. Quickly swirl pan so batter forms an even, thin layer; batter should set immediately and form tiny bubbles. Cook crêpe 1 minute or until bottom is lightly browned and top appears dry. Gently lift 1 edge of crêpe with rubber spatula; carefully grab crêpe with fingers and flip. Cook crêpe 30 seconds or until bottom is lightly browned; transfer to plate. Repeat with remaining oil and batter to make 5 more, stacking crêpes to keep warm.
3. Divide blueberries, strawberries and raspberries over crêpes; roll up. Serve crêpes topped with whipped topping.