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Last
Updated: Feb 10th, 2008 - 09:06:49
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Yield: 12 crepes
3/4 cup nonfat or low-fat milk
1/2 cup fat-free egg substitute
1/2 cup whole wheat pastry flour
pinch salt
1 1/2 tablespoons natural cane sugar (or regular sugar)
1. Place all of the ingredients in a blender and blend until smooth. Set the batter aside for 30 minutes.
2. Coat an 8-inch nonstick skillet or crepe pan with cooking spray and
place over medium heat until a drop of water sizzles when added to the
pan. Pour 2 tablespoons of batter into the pan. Quickly tilt the pan in
all directions so the batter forms a 6-inch circle. Cook for about 1
minute, or until the underside is lightly browned and the top is set.
Turn the crepe over and cook for 15 seconds on the other side.
3. As the crepes are done, stack them on a plate separated by squares
of wax paper. To make crepes in advance, place the stack in a zip-type
bag and refrigerate overnight or freeze for up to 1 month (thaw
overnight in the refrigerator).
Nutritional Facts (per crepe)
Calories: 35
Carbohydrates: 6 g
Fiber: 0.7 g
Fat: 0.1 g
Sat. Fat: 0 g
Cholesterol: 0 mg
Protein: 2.2 g
Sodium: 40 mg
Calcium: 22 mg
Potassium: 63 mg
Diabetic exchanges: 1/2 carbohydrate (starch)
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eatsmarttoday.com
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