Savory or Sweet Crepes

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Savory or Sweet Crepes

 

This versatile batter for crepes can be prepared any time for a quick dinner

or dessert.

 

1/2 cup unbleached white flour

1/2 cup whole wheat pastry flour

1 1/2 tsps. baking powder

1 tsp. sugar

1/2 tsp. salt

1 1/3 cups skim milk or low-fat soymilk

1 egg white, beaten

1 tsp. vanilla

 

In bowl combine flours, baking powder sugar and salt. Whisk to mix thoroughly.

In separate bowl, whisk together milk or soymilk, egg white and vanilla. Stir

into dry mixture with spatula until moistened. Do not over mix.

Pour batter into a 7-inch or 9-inch nonstick crepe pan, tilting pan so batter

coats bottom thinly. Turn once with wooden or plastic spatula when bubbles

appear on surface. Lightly oil skillet between cooking each crepe.

Stack crepes as they cool. If not using immediately, cover with plastic wrap and

refrigerate or freeze.

For vegan crepes: Omit egg white and increase soymilk to 1 1/2 cups.

For Dinner: Stuff entree crepes with asparagus in season; ratatouille; scrambled

eggs; tofu-vegetable scramble or any other filling you desire.

For Dessert; Roll dessert crepes around sauteed cinnamon apples, fresh sweet

berries and fruit jams. Sprinkle with powdered sugar.

Makes ten 7-inch crepes.

Calories 54, Fat 0.2 g, Carbs 10 g, Sodium 89 mg, Fiber 1 g.

 

 

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