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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 58.1
  • Total Fat: 2.1 g
  • Cholesterol: 28.6 mg
  • Sodium: 36.2 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 2.1 g

View full nutritional breakdown of DESERT CREPES calories by ingredient
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DESERT CREPES

Submitted by: SGHAUCK

Introduction

GREAT SNACK GREAT SNACK
Number of Servings: 24

Ingredients

    1 1/4 CUP ALL PURPOSE FLOUR
    2 TBSP SUGAR OR 2 PACKETS OF SPLENDA
    1/4 SALT OR SCANT
    3 LARGE EGGS
    1 1/2 CUPS 1% MILK
    2 TBSP MELTED BUTTER OR MARGARINE
    1/2 GALLON VANILLA ICE CREAM

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Directions

PLACE ALL INGREDIENTS ( EXCEPT ICE CREAM) IN BLENDER OR NIXER AND BEAT WELL. COVER AND LET STAND AT ROOM TEMPERATURE FOR ONE HOUR BEFORE USING. TO COOK CREPES, HEAT SKILLET UNTIL A DROP OF WATER SKIDS ACROSS IT. OUR INTO PAN JUST ENOUGH BATTER TO BARELY COVER PAN AND COOK ONLY UNTIL CREPE NO LONGER STEAMS AND BUBBLES AND UNDERSIDE IS DELICATELY BROWN. THIS SHOULD TAKE ONLY 15 TO 20 SECONDS. THERE NO NEED TO BROWN BOTH SIDES OF CREPE. REMOVE FROM PAN CAREFULLY, BY INVERTING PAN AND USING A SPATULA TO RELEASE CREPE. PLACE CREPE BROWN SIDE DOWN ON A PLATE AND FILL LIGHTER SIDE WITH A SCOOP OF VANILLA ICE CREAM. RULL UP LIKE A CIGAR TOP WITH CHOCOLATE SAUCE OR SYRUP AND SERVE IMMEDIATELY. MAKES 24 CREPES

Number of Servings: 24

Recipe submitted by SparkPeople user SGHAUCK.






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