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Basic Crepes

Serves: 20
Total Calories: 31

Ingredients

3 egg substitute equivalents
1 1/3 cups flour
1/2 teaspoon salt
1 1/2 cups fat-free milk
2 teaspoons canola oil

Directions:

1. Combine all ingredients in a food processor or blender. Process for 30 seconds, scraping down the sides of container. Continue to process until mixture is smooth refrigerate for 1 hour.

2. Coat the bottom of a 6-inch crepe pan or small skillet with nonstick cooking spray. Place the pan over medium heat until hot but not smoking.

3. Pour 2 tablespoons of batter into the pan and quickly tilt it in all directions so that the batter covers the pan in a thin film. Cook for about 1 minute, lifting the edge of the crepe to test for doneness (the crepe is ready to be flipped when it can be shaken loose from the pan).

4. Flip the crepe and continue to cook for 30 seconds on the other side. (This side usually has brownish spots on it, so place the filling on this side.)

5. Stack the cooked crepes between layers of waxed paper to avoid sticking, and repeat the process with the remaining batter.

EXCHANGES
1 Starch

NUTRITION FACTS
Calories 89
Calories from Fat 10
Total Fat 1 gram
Saturated Fat 0 grams
Cholesterol 1 milligram
Sodium 150 milligrams
Total Carbohydrate 15 grams
Dietary Fiber 0 grams
Sugars 2 grams
Protein 4 grams

Nutritional Facts:

Serves: 20
Total Calories: 31
Calories from Fat: 4

This Basic Crepes recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.


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