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Whole Wheat Crepes

Microwaverina's picture
  Skim milk 1 Cup (16 tbs)
  Egg/1/4 cup fat-free egg substitute 1
  Egg white 1
  Whole wheat flour 3⁄4 Cup (12 tbs)

Place the milk, egg, and egg white in a blender container.
Process on medium speed until combined.
Add the flour and process on medium speed until smooth, stopping and scraping down the sides of the container as needed.
Coat a crepe pan or medium no-stick frying pan with no-stick spray.
Set the pan over medium heat until heated to the point where water sprinkled on the surface dances and sputters.
For each crepe, add 2 to 3 tablespoons of the batter to the pan.
Immediately swirl the pan gently to distribute the batter in a thin layer.
Cook the crepe until the surface appears dry, about 1 minute.
Turn the crepe out of the pan onto a clean kitchen towel draped over a wire rack.
Allow to cool, then stack the crepes, separating them with wax paper.

Recipe Summary

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 497 Calories from Fat 64

% Daily Value*

Total Fat 7 g11.2%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 216.1 mg72%

Sodium 243.6 mg10.2%

Total Carbohydrates 83 g27.7%

Dietary Fiber 11.9 g47.6%

Sugars 12.8 g

Protein 31 g61.4%

Vitamin A 5.4% Vitamin C 3.9%

Calcium 34.7% Iron 26.7%

*Based on a 2000 Calorie diet

Whole Wheat Crepes Recipe