Crepe Pancake Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 large Eggs, fresh, whole, raw, well beaten 0.17 cup Instant Nonfat Powdered Milk 3 tsp Splenda No Calorie Sweetener .3 tbsp Vanilla extract 0.5 cup King Arthur 100% Unbleached White Whole Wheat Flour 1 serving Water or 1 Cup— enough to make a thin pourable batter. Mix all these ingredients (except butter) together well. Set aside in the refrigerator for 60 minutes to cool. 4 tbsp Butter, unsalted Heat a heavy skillet to medium heat and add 1 Tbs butter for each crepe. Pour 1/3 Cup of batter into sizzling butter. Rotate pan so batter spreads thinly. When bubbles form, use a spatula to flip the crepe.See CREPE FILLING for tasty stuffer.
Heavy pan insures even cooking. Recipe makes 4 large crepes. Two for today and two for tomorrow!keep extra batter in ice box.
Fill with a fresh berry and ricotta cheese filling. (Count these calories extra).
Serving Size: 2 large crepes for brunch, or 1 large crepe for breakfast. Filling extra.
Number of Servings: 4
Recipe submitted by SparkPeople user REVCORNIE.
Fill with a fresh berry and ricotta cheese filling. (Count these calories extra).
Serving Size: 2 large crepes for brunch, or 1 large crepe for breakfast. Filling extra.
Number of Servings: 4
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 198.1
- Total Fat: 14.2 g
- Cholesterol: 124.7 mg
- Sodium: 53.2 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 1.5 g
- Protein: 6.3 g
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