| Low-Fat Honey Crepes |
| |
| 2 cups |
|
nonfat milk |
|
| 1 cup |
|
all-purpose flour |
|
| 2 |
|
egg whites |
|
| 1 |
|
egg |
|
| 1 Tbs |
|
honey |
|
| 1 Tbs |
|
vegetable oil |
|
| 1/8 tsp |
|
salt |
|
|
|
|
| |
| 1 |
Combine all ingredients in a blender
or food processor; blend until smooth. |
| 2 |
Rub an 8-inch nonstick skillet with
oiled paper towel or spray lightly with nonstick cooking
spray; heat over medium-high heat. |
| 3 |
Spoon 3 to 4 tablespoons crepe batter
into skillet, tilting and rotating skillet to cover evenly
with batter. Cook until edges begin to brown. |
| 4 |
Turn crepe over and cook until lightly
browned. Remove crepe to plate to cool. |
| 5 |
Repeat process with remaining batter. |
| 6 |
Crepes may be refrigerated 3 days or
frozen up to 1 month in an airtight container. |
|
| |
| Servings: 12 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount
Per Serving |
|
|
|
| Calories |
|
77.01 |
|
| Calories From Fat |
|
15.71 |
|
| |
|
%
Daily Value |
| Total Fat 1.77g |
|
2% |
|
| Saturated Fat 0.28g |
|
1% |
|
| Cholesterol
19.06mg |
|
6% |
|
| Sodium
60.09mg |
|
2% |
|
| Potassium
92.86mg |
|
2% |
|
| Carbohydrates
11.48mg |
|
3% |
|
| Dietary Fiber 0.28g |
|
1% |
|
| Protein
3.60g |
|
7% |
|
|
|
| |
| Recipe Type |
| Breakfast, Brunch, Dessert |
| |
| Recipe Source |
|
|
