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Rating: 5.0/5 (2 votes cast)

Meal Type: Breakfast
Total Time:
Cuisine: Californian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 91
% Daily Value**
Total Fat 3g
4%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 100mg
33%
Sodium 35mg
1%
Total Carbohydrate 12g
4%
Dietary Fiber 0g
2%
Sugars 0g
Protein 5g
Vitamin A  2%Vitamin C  0%
Calcium  2%Iron  6%
Potassium  1%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Cannelloni Crepes

Recipe Tags: Crepe Recipes

Date Added: February 28, 2010

Ingredients:

3 Eggs lightly beaten
1 Cup Water to cover
1 Cup All-Purpose Flour seasoned with salt
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Directions:

1. Place the eggs in a blender.

2. Add the water, flour, and salt. Blend until smooth.

3. Scrape down the sides of the container and blend again.

4. Heat a 10" nonstick frying pan and lightly oil the pan, using a paper towel.

5. Ladle 1/4 cup of the batter into the pan and quickly turn the pan to evenly coat the bottom with batter.

6. Cook on one side only until dry on the top, about one minute.

7. These should be only very lightly browned and not too dry, so the pan should not be too hot.

8. Lightly oil the pan before cooking each crepe.

9. Separate the crepes with wax paper until ready to use.

10. The noodles can be refrigerated overnight if you seal them in a plastic bag.

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Dietary Notes:
This recipe is very low-sodium with 35mg per serving, low-fat with 2.5g per serving and low-saturated fat with 0.75g per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten allergies.
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