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Parmesan Crepes

Veggie.Lover's picture
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Skim milk 1 1⁄2 Cup (24 tbs)
  Margarine 1 Tablespoon, melted
  Egg 1
  Vegetable cooking spray 1

Combine flour and cheese in a medium bowl.
Combine milk, margarine, and egg, stirring well; add to flour mixture, stirring with a wire whisk until almost smooth.
Cover batter, and chill 1 hour.
Coat an 8-inch crepe pan or nonstick skillet with cooking spray, and place over medium-high heat until hot.
Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film.
Cook about 1 minute.
Carefully lift edge of crepe with spatula to test for doneness.
The crepe is ready to turn when it can be shaken loose from pan and the underside is lightly browned.
Turn crepe over, and cook 30 seconds on other side.
Place crepe on a towel, and allow to cool.
Repeat procedure until all of the batter is used.
Stack crapes between single layers of wax paper or paper towels to prevent sticking.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1019 Calories from Fat 263

% Daily Value*

Total Fat 30 g45.6%

Saturated Fat 10 g49.8%

Trans Fat 0 g

Cholesterol 245.9 mg82%

Sodium 736.3 mg30.7%

Total Carbohydrates 139 g46.4%

Dietary Fiber 4.2 g16.9%

Sugars 18.8 g

Protein 46 g92.7%

Vitamin A 18.8% Vitamin C 5.8%

Calcium 82.4% Iron 47.7%

*Based on a 2000 Calorie diet

Parmesan Crepes Recipe