Traditional French Crepes
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 53.4
- Total Fat: 1.7 g
- Cholesterol: 0.5 mg
- Sodium: 45.2 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 0.4 g
- Protein: 2.5 g
IntroductionThinner than pancakes, these French crepes are easy to make and fun to eat. They're perfect for weekend brunch! Thinner than pancakes, these French crepes are easy to make and fun to eat. They're perfect for weekend brunch!
3 tablespoons reduced-calorie butter, melted and cooled slightly
2 cups skim milk
3/4 cup egg substitute
1/2 cup buckwheat flour*
3/4 cup all-purpose flour**
1 teaspoon sugar
1/8 teaspoon salt
parchment or wax paper
*Crepes are traditionally made with buckwheat flour, which adds a nutty flavor. You can swap whole wheat flour.
**You could use white whole wheat flour, but the texture will be heavier.
No crepe pan? Me neither! I use a nonstick skillet.
For a quick dessert, heat the segments of half an orange in a small saucepan with the juice from the other half of the orange. Bring to a simmer, then pour the oranges and juice onto a cooked crepe. Fold into quarters and sprinkle with powdered sugar before serving.
Carefully sift the dry ingredients onto a piece or parchment paper. (No parchment? Use a paper plate.)
With the blender running on low, slowly add the dry ingredients and blend until smooth. Leave the batter in the blender and let it rest for 30 minutes to allow the gluten to develop.
Warm a nonstick skillet over medium heat, then coat with nonstick cooking spray.
Pour 1/4 cup of batter into the pan, then swirl to coat entire bottom of pan. Bubbles will appear and then subside. Run a spatula around the edges of the crepe. Gently lift the crepe and flip with fingers or spatula. Cook for one minute on the bottom.
Place each crepe on a layer of wax or parchment paper.
Repeat with the remaining crepes.
Serving Size: Makes 20 crepes, one crepe per serving.
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Member Ratings For This Recipe
I make crepes regularly and have found a problem using only non-wheat flour. You can probably up the buckwheat percentage somewhat. I have tried 1/4 rye flour and it destroys the recipe, making it very hard to flip a complete crepe. Somehow they don't hold together. About 1/2 ww has worked well. - 4/13/12
Angybear: I had the same question about freezing these...a google search said - stack unfilled crepes between layers of waxed paper or white paper towel in airtight container. Refrigerate for 2-3 days or freeze 4 months. (Thaw frozen crepes overnight in refrigerator when ready to use) - 4/13/13