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Diet Crepes Recipe
|Skim milk||1 1⁄4 Cup (20 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Vegetable oil||1 Tablespoon|
|Vegetable spray on||1|
Serving size: Complete recipe
Calories 677 Calories from Fat 204
% Daily Value*
Total Fat 23 g35.4%
Saturated Fat 4.2 g21.1%
Trans Fat 0 g
Cholesterol 217.3 mg
Sodium 1240.9 mg51.7%
Total Carbohydrates 87 g29.1%
Dietary Fiber 2.5 g10.1%
Sugars 15.6 g
Protein 29 g58.1%
Vitamin A 5.3% Vitamin C 4.8%
Calcium 40% Iron 30.1%
*Based on a 2000 Calorie diet
2 With electric crepe maker: Season baking surface and heat pan, following manufacturer's directions.
3 Pour crepe batter into a 9-inch pie plate; dip heated crepe maker, baking surface down, into batter; lift up and turn over.
4 Bake until batter no longer steams or bubbles and underside is a golden brown. Remove crepe by running a small spatula around outer edge; invert onto a large cookie sheet; roll up. Continue, to make 10 crepes.
5 With crepe pan or skillet: Spray an 8-inch crepe pan or skillet with vegetable oil spray-on, following label directions.
6 Heat pan until very hot over moderate heat; pour in batter, a cup at a time; quickly tilt pan so batter spreads and covers bottom.
7 Cook until edge of crepe browns; loosen crepe around edge with small spatula; turn; cook 1 minute longer; turn out onto large cookie sheet; roll up. Keep warm until ready to fill.
8 Serve with your choice of sauce or filling.