Sweet Crepes
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Sweet Crepes calories by ingredient
Introduction
These are probably not the authentic French recipe, but my daughter has loved these since she was old enough to eat solid food. I originally made them without the sugar and salt. These are probably not the authentic French recipe, but my daughter has loved these since she was old enough to eat solid food. I originally made them without the sugar and salt.Number of Servings: 2
Ingredients
-
2 T Whole wheat flour
3 tsp fine Sugar
dash Salt
2 large eggs
1 tsp Vanilla extract
2 T Butter, melted
1/4 C milk, 2% reduced fat
Directions
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.