Crepe Pancake Recipe

Crepe Pancake Recipe
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 198.1
  • Total Fat: 14.2 g
  • Cholesterol: 124.7 mg
  • Sodium: 53.2 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 6.3 g

View full nutritional breakdown of Crepe Pancake Recipe calories by ingredient


Introduction

Basic crepe recipe for thin pancakes in the French style. These don’t rise, unlike American pancakes. Basic crepe recipe for thin pancakes in the French style. These don’t rise, unlike American pancakes.
Number of Servings: 4

Ingredients

    2 large Eggs, fresh, whole, raw, well beaten
    0.17 cup Instant Nonfat Powdered Milk
    3 tsp Splenda No Calorie Sweetener
    .3 tbsp Vanilla extract
    0.5 cup King Arthur 100% Unbleached White Whole Wheat Flour
    1 serving Water or 1 Cup— enough to make a thin pourable batter.

    Mix all these ingredients (except butter) together well. Set aside in the refrigerator for 60 minutes to cool.

    4 tbsp Butter, unsalted
    Heat a heavy skillet to medium heat and add 1 Tbs butter for each crepe. Pour 1/3 Cup of batter into sizzling butter. Rotate pan so batter spreads thinly. When bubbles form, use a spatula to flip the crepe.

    See CREPE FILLING for tasty stuffer.



Tips

Increase recipe for larger portions, but limit eggs to 4 and flour to 3 cups.


Directions

Heavy pan insures even cooking. Recipe makes 4 large crepes. Two for today and two for tomorrow!keep extra batter in ice box.

Fill with a fresh berry and ricotta cheese filling. (Count these calories extra).

Serving Size: 2 large crepes for brunch, or 1 large crepe for breakfast. Filling extra.

Number of Servings: 4

Recipe submitted by SparkPeople user REVCORNIE.