Whole Wheat Dessert/Breakfast Crepes
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 101.2
- Total Fat: 1.8 g
- Cholesterol: 44.9 mg
- Sodium: 45.1 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.2 g
- Protein: 6.3 g
View full nutritional breakdown of Whole Wheat Dessert/Breakfast Crepes calories by ingredient
Introduction
Came up with this recipe while doing a unit study with my daughter on France. We needed a healthier version of the classic French pancake.Shown with cherries and whip cream filling, topped with whip cream. Came up with this recipe while doing a unit study with my daughter on France. We needed a healthier version of the classic French pancake.
Shown with cherries and whip cream filling, topped with whip cream.
Number of Servings: 5
Ingredients
-
•1 cup 1% milk
•3/4 cups whole wheat flour
•1 large egg
•1 additional egg white
•1 packet stevia(optional, it is added to the nutritional info)
Directions
In a blender or food processor, process the milk and egg until will mixed, but stopping short of creating foam. Add flour, stevia (if desired) and any spices you want to try and pulse until just mixed. The batter should be quite thin. Add more milk as neccessary. Let the batter set for a few minute to let any air bubbles rise out.
Heat a lightly-greased medium skillet or crepe pan over medium head. The pan is ready when a drop of water dropped in the pan dances on the surface.
For each crepe, use 3 Tablespoons of batter. Immediately swirl the pan gently to distribute the batter in a very thin layer. Cook the crepe until the surface appears dry -- about 1 minute.
Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.
For plain crepes to go with meat and veggies etc just omit the stevia.
Fill crepes with you favorite filling. Roll and enjoy!
This recipe make 10 crepes
2 per serving
Shown with cherries and whip cream filling, topped with whip cream.
Number of Servings: 5
Recipe submitted by SparkPeople user KINDRED2U.
Heat a lightly-greased medium skillet or crepe pan over medium head. The pan is ready when a drop of water dropped in the pan dances on the surface.
For each crepe, use 3 Tablespoons of batter. Immediately swirl the pan gently to distribute the batter in a very thin layer. Cook the crepe until the surface appears dry -- about 1 minute.
Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.
For plain crepes to go with meat and veggies etc just omit the stevia.
Fill crepes with you favorite filling. Roll and enjoy!
This recipe make 10 crepes
2 per serving
Shown with cherries and whip cream filling, topped with whip cream.
Number of Servings: 5
Recipe submitted by SparkPeople user KINDRED2U.