** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Combine, milk, margarine, and egg, and
add mixture to flour, stirring with a wire whisk until almost smooth.
3. Cover
batter, and chill for 1 hour.
4.
Coat an 8-inch crepe pan or non stick skillet with vegetable cooking spray,
and place over medium-high heat until hot.
5. Remove pan from heat, and pour a
scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter
covers pan with a thin film.
Cook about 1 minute.
6.
Carefully lift edge of crepe with spatula to test for doneness.
7. The crepe
is ready to turn when it can be shaken loose from pan and the underside is
lightly browned.
8. Turn crepe over, and cook 30 seconds on other side.
9.
Place the crepe on a towel, and allow it to cool.
10. Repeat procedure until
all of the batter is used.
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Dietary Notes:
This recipe is low-sodium with 34.5mg per serving, low-fat with 0.75g per serving and low-saturated fat with 0.25g per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten allergies.
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