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Whole-Wheat Crepes
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: French
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 66
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 23mg
Sodium 35mg
Total Carbohydrate 12g
Dietary Fiber 0g
Sugars 2g
Protein 3g
Vitamin A  3%Vitamin C  0%
Calcium  4%Iron  4%
Potassium  2%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Whole-Wheat Crepes

Recipe Tags: Crepe Recipes

Date Added: September 05, 2017


1 Egg
3/4 Cup All-Purpose Flour
1 1/2 Cups Skim Milk
2 Tablespoons Margarine melted
1/2 Cup Whole Wheat Flour
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1. Place both flours in a medium bowl.

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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