Traditional French Crepes
Nutritional Info
- 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
View full nutritional breakdown of Traditional French Crepes calories by ingredient
Introduction
Thinner 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!Number of Servings: 20
Ingredients
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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
Special equipment:
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.
Tips
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.
Directions
Place all the wet ingredients in a blender.
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.
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.
Member Ratings For This Recipe
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NORASPAT
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RUNNERMAMMA1
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
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FLOWERDALEJEWEL
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MARYLANDTEACHER
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PATRICIAANN46
