Makes about 12 filled crepes.
Nutritional analysis per crepe (estimate only): 202 calories, 3 grams protein, 26 grams carbohydrates, 9 grams fat, 36 mg. sodium, 1 gram fiber
Chef Cheryl’s notes: For an excellent read about the art of making crepes, refer to: Doubleday’s CREPES COOKBOOK. This batter will keep in the refrigerator for several days. Bring to room temperature and stir well before using.