dessert crepes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 173.0
- Total Fat: 3.0 g
- Cholesterol: 1.5 mg
- Sodium: 417.9 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 0.8 g
- Protein: 7.1 g
View full nutritional breakdown of dessert crepes calories by ingredient
Number of Servings: 4
Ingredients
-
1 1/4 c. ff milk
1/4 c. egg whites
2 T. smart balance lite, melted
1 c. flour
1/2 t. salt
1 t. sugar
1/8 t. baking powder
Directions
Mix milk, egg, butter and vanilla in a blender. Whisk together dry ingredients and add to blender and mix until smooth. The batter should be the consistency of thin pancake batter, add more milk 1 teaspoon at a time, if the batter is too thick.
Heat a low sided 8" skillet over medium high heat, spray pan with butter flavored spray (before each crepe.) Pour 1/4 c. batter into hot skillet, swirl the skillet until the bottom is covered. Cook about 1 minute, until crepe is barely moist on top, then use a thin spatula to loosen edgesof the crepe. Slide the spatula under the crepe and gently flip it. Cook another minute until golden brown. Transfer to a plate and continue with remaining batter.
Note: batter can be made ahead of time
Note: omit sugar to make it a savory crepe batter
Serving Size: 8, 8" crepes
Number of Servings: 4
Recipe submitted by SparkPeople user DJKSIN1.
Heat a low sided 8" skillet over medium high heat, spray pan with butter flavored spray (before each crepe.) Pour 1/4 c. batter into hot skillet, swirl the skillet until the bottom is covered. Cook about 1 minute, until crepe is barely moist on top, then use a thin spatula to loosen edgesof the crepe. Slide the spatula under the crepe and gently flip it. Cook another minute until golden brown. Transfer to a plate and continue with remaining batter.
Note: batter can be made ahead of time
Note: omit sugar to make it a savory crepe batter
Serving Size: 8, 8" crepes
Number of Servings: 4
Recipe submitted by SparkPeople user DJKSIN1.