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Crepes Recipe

Yields1 ServingPrep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins

A crepe is a type of very thin pancake that is typically made from wheat flour, water, milk, and eggs.

 1 c Cold water
 ½ ts Lite salt or less or none
 1 c Cold skim milk
 2 c Sifted flour
 6 ea Egg whites
 2 tb Canola oil
1

Put liquids, egg whites and salt into a blender jar; add flour then oil.

2

Blend at top speed, scrapimg any flour adhering to the sides of the jar.

3

Cover, refrigerate 2 hours.

4

This is an important step-it allows the flourparticles to expand in the liquid and insures a tender, thin crepe.

5

Thebatter should be a very light creamy texture-just thick enough to coat awooden spoon.

6

For each crepe, heat 6 nonstick fry pan over moderatly highheat.

7

When hot, pour a scant 1/4 cup of the batter into theskillet;immediatly rotate the pan until batter covers bottom.

8

Cook untillight brown; turn and brown on the other side.

9

Slide onto warm plate andproceed in same manner with rest of batter.

10

Put waxed paper betweencrepes.

11

Keep covered, as they cool, to prevent them from drying out.

12

Thecrepes are now ready to be filled.

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Makes 20 crepes, 6 each.

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SERVING, STORING, FREEZING OF CREPES:These versatile crepes can be:Filled, folded or rolled and served immedately.

15

Several recipes forfillings are in this DB.

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MM#s;46,Prepared ahead of time, piled up with layers of waxed paper between eachone; wrapped in foil, refrigerated and reheated when ready to be filledand served.

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Prepared in advance, frozen and reheated at the last minute.

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Wrap inheavy foil to freeze.

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They will keep for weeks.

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CREPES-1001 WAYS TO SERVE AND ENJOY THEM:Crepes are thin relatives of the American pancake.

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They are easy to make,fun and can be eaten in a variety of ways.

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Festive and delicate desserts can be made using crepes, filling themwith jams,jellies, puddings, or fresh or stewed fruit.

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Try a crepe cake! Layers of crepes are piled upon each other, each onespresd with a low-fat filling and served cut in pie shaped wedges.

24

Appetizers, main dishes and desserts can be made that way.

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They can be served as a simple breakfast dish very much like pancakes.

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They become a nourishing main course when filled with a myriad ofpoultry, seafood or vegetable fillings-rolles into cylinders or floded andserved with or without a sauce.

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They afford a marvelous opportunity forusing leftovers in an elegant disguise.

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~1 Crepecalories 62,protein 2.

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6 gm,carb.

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2 gm,total fat 1.

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5 gm,CSI Units0.

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3,dietary fiber 0.

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3 gm,sodium 41 mg,potassium 71 mg,calcium 18 mg,iron0.

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3 mg~The New American Diet by Connor