Crepes (whole wheat flour, half the butter)

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 112.2
  • Total Fat: 4.5 g
  • Cholesterol: 68.4 mg
  • Sodium: 220.4 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.3 g

View full nutritional breakdown of Crepes (whole wheat flour, half the butter) calories by ingredient
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Introduction

These can be filled with ANYTHING. Sandwich fixn's or common omelet ingredients are easiest to think of These can be filled with ANYTHING. Sandwich fixn's or common omelet ingredients are easiest to think of
Number of Servings: 7

Ingredients

    3/4 cup nonfat milk
    1/2 cup water
    1+1/2 Tablespoons butter, melted
    2 extra large eggs
    1/2 teaspoon salt
    1 cup whole wheat flour (142 grams)

Tips

Original recipe from Alton Brown, used all purpose flour and 3 tablespoons of melted butter. I left out the butter by mistake once, and now I've decided that half the butter (1.5T) is a good amount, and it saves about 20 calories you'll never miss.


Directions

Mix everything but the flour in a blender for about 10 seconds.

Add flour and blend 10 seconds more. Over-mixing will result in more bubbles. If you have time, let batter sit about an hour to let bubbles pop. If you don't have time, it won't be much of a problem.

Heat slippery pan (non-stick or VERY seasoned) over medium-high heat. Pour enough batter in pan to cover with thin layer (swirl pan). Cook until edges start to brown, slip wooden spatula under crepe to release, flip, cook lightly, put aside (make a stack). Cook all crepes, then put each back in the pan and fill with choice of filling (ham, cheese, spinach and mushrooms is popular in my house)

Serving Size: Makes 7 9-inch crepes

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