Makes sixteen crepes (about 20cm diameter)
1-2/3 cups warm water
3 tablespoons softened butter, in 2.5cm pieces
1 cup all-purpose flour
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
Place first six ingredients, in order listed, into blender jar (not cooking spray). Place cover on blender jar. Turn blender ON and blend on mix for 10 seconds. Turn blender off. Scrape blender jar with a spatula. Turn blender ON and continue blending on mix until smooth, about 5-10 seconds. Turn blender off. Refrigerate in a covered container for 2 hours before using. Store in an airtight container in the refrigerator for up to 2 days. Stir well before using. Coat a 24cm nonstick skillet with cooking spray, and place over medium heat. Pour 3 tablespoons batter into skillet, and swirl to coat bottom of the pan evenly with a thin film. Cook about 1 minute on each side, or until lightly browned. Reserve crepes.
Repeat with remaining batter, coating pan with cooking spray as necessary.
Serve with creamed chicken, fresh berries or saut’eed apples.
Nutritional analysis per crepe: Calories 59 (46% from fat) – carbo. 6g – prot. 2g – fat 3g – sat. fat 2g – chol. 46mg – sod. 107mg