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Crepes for Georgia Pecan Crepes with Prosciutto & Spiced Summer Greens

Pecans

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15
serves

INGREDIENTS

1 cup water
1 cup milk
1 1/2 cups all-purpose flour
4 large eggs
3 tbsp. vegetable oil, plus more for skillet
3/4 tsp. salt
2 cups finely chopped Georgia pecans

INSTRUCTIONS

  1. 1
    In food processor or blender, combine water, milk, flour, eggs, 3 tbsp. oil, and salt.
  2. 2
    Pulse until mixture is blended and smooth. Refrigerate mixture at least 1 hour or overnight.
  3. 3
    Whisk batter to re-blend. Heat a 9-inch non-stick skillet over medium heat; brush inside lightly with vegetable oil.
  4. 4
    For each crepe, sprinkle about 2 tbsp. pecans around bottom of skillet. Pour 1/4 cup batter into skillet and immediately swirl to thinly coat bottom of skillet and pecans.
  5. 5
    Cook 2 - 3 minutes or until crepe is barely golden; gently turn to cook other side 2 - 3 minutes.
  6. 6
    Remove to plate; repeat to make 14 more crepes. As they are cooked, stack crepes, placing a small piece of waxed paper between them to prevent sticking.

notes

Nutrition information per crepe: calories: 233 ; protein: 6g ; carbs: 12g ; saturated fat: 3 g ; monounsaturated fat: 12 g ; polyunsaturated fat: 3 g ; cholesterol: 61 mg; fiber: 1g ; sodium: 214.

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cuisines European, Italian
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