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Whole Wheat Crepes Recipe
|Skim milk||1 Cup (16 tbs)|
|Egg/1/4 cup fat-free egg substitute||1|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 497 Calories from Fat 64
% Daily Value*
Total Fat 7 g11.2%
Saturated Fat 2.1 g10.7%
Trans Fat 0 g
Cholesterol 216.1 mg
Sodium 243.6 mg10.2%
Total Carbohydrates 83 g27.7%
Dietary Fiber 11.9 g47.6%
Sugars 12.8 g
Protein 31 g61.4%
Vitamin A 5.4% Vitamin C 3.9%
Calcium 34.7% Iron 26.7%
*Based on a 2000 Calorie diet
Process on medium speed until combined.
Add the flour and process on medium speed until smooth, stopping and scraping down the sides of the container as needed.
Coat a crepe pan or medium no-stick frying pan with no-stick spray.
Set the pan over medium heat until heated to the point where water sprinkled on the surface dances and sputters.
For each crepe, add 2 to 3 tablespoons of the batter to the pan.
Immediately swirl the pan gently to distribute the batter in a thin layer.
Cook the crepe until the surface appears dry, about 1 minute.
Turn the crepe out of the pan onto a clean kitchen towel draped over a wire rack.
Allow to cool, then stack the crepes, separating them with wax paper.