WHOLE WHEAT BASIC CREPES | WEIGHT SHAPES


Diet and Health







Usefull

WHOLE WHEAT BASIC CREPES


LOW FAT WHOLE WHEAT BASIC CREPES

  • 2 large eggs
  • 1/2 cup each, unbleached white and whole wheat flour
  • 1 1/4 (or more) 2% milk
  • 1/4 tsp. salt
  • spray oil

Beat eggs until blended. Add salt and milk. Mix, add flour and mix until smooth. Batter should be the consistency of heavy cream. If too thick, add another tablespoon or two until correct. You can let the batter sit for an hour to make sure that the bubbles work their way out, or if you can just cook now.

Heat, over medium heat, a non- stick pan to the point that a drop of water sizzles when put in. spray lightly with oil.

Put a scant 1/4 cup batter in pan, swirling in a circular motion to cover bottom of pan. Let set until top appears to be dry, about 45 seconds.

Loosen with a spatula and flip crepe and cook until it gets a little brown, about 30 seconds. Turn out onto a plate.

Repeat until batter is gone, spraying oil in pan with every crepe.

Crepes can be refrigerated or frozen until ready to use. If freezing, put paper or plastic between each one and wrap well. Use within a month, if frozen; within a few days to a week if refrigerated.

About 50 calories each. Makes about 10

Leave a Reply

Comment