Gluten Free Crepes for breakfast lunch and dinner
Wisk eggs, add all wet ingredients. Add flour until pancake consistency. Put in fridge while make filling. (breakfast we put Activia Greek Light Strawberry yogurt, apple slices and homemade strawberry preserves on top) Melted unsalted butter for greasing 9 inch skillet. Pour 1 ladle and swirl quickly around. cook 1 minute or until crepe bubbles. flip, ten secs. Place on wax paper.
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 163 | ||
Calories from Fat: 102 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 36mg | 11 % | |
Sodium 23.1mg | 1 % | |
Potassium 55.9mg | 1 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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