Sweet Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 T Whole wheat flour3 tsp fine Sugardash Salt2 large eggs1 tsp Vanilla extract2 T Butter, melted1/4 C milk, 2% reduced fat
Mix all of the dry ingredients together. Add the eggs and vanilla and mix well. Stir in the butter until incorporated. Lastly, mix in as much milk to get a slightly thin batter. Let rest in the fridge for at least 15 minutes (one hour is ideal, or even overnight).
Remove batter from the fridge, give batter a quick whisk. Heat an 8" pan to medium heat - a non-stick pan works well. Add a little butter to lightly coat bottom of pan and ladle in 2-3 tablespoons of batter depending upon desired thickness of crepes. Swirl the batter around the bottom of pan to coat. After bottom of crepe turns golden in color, flip to cook the other side. Expect one to cook 1 minute on the first side and 30 seconds on the flip side. The first crepe is usually a "throw-away" (or my taster) since the pan temperature is often a bit off.
Optional: Sprinkle lemon juice and powedered sugar over each crepe as they come off the pan.
Serving Size: 6 - 6" crepes
Number of Servings: 2
Recipe submitted by SparkPeople user MESTEBON.
Remove batter from the fridge, give batter a quick whisk. Heat an 8" pan to medium heat - a non-stick pan works well. Add a little butter to lightly coat bottom of pan and ladle in 2-3 tablespoons of batter depending upon desired thickness of crepes. Swirl the batter around the bottom of pan to coat. After bottom of crepe turns golden in color, flip to cook the other side. Expect one to cook 1 minute on the first side and 30 seconds on the flip side. The first crepe is usually a "throw-away" (or my taster) since the pan temperature is often a bit off.
Optional: Sprinkle lemon juice and powedered sugar over each crepe as they come off the pan.
Serving Size: 6 - 6" crepes
Number of Servings: 2
Recipe submitted by SparkPeople user MESTEBON.
Nutritional Info Amount Per Serving
- Calories: 231.7
- Total Fat: 17.2 g
- Cholesterol: 218.5 mg
- Sodium: 161.6 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 0.7 g
- Protein: 8.1 g
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