Add ingredients to blender in order given. Blend 1 minute, scrape sides and blend one more minute. Refrigerate for at least 2 hours. Heat a 7-inch crepe pan or heavy skillet until very hot. Pour in a scant 1/4 cup batter. Tilt pan quickly to spread batter over bottom. Pour out any excess batter. Heat crepe until bottom is lightly browned and turn and cook about 30 seconds on the other side. Place on wax paper or a clean dishtowel. Crepes may be refrigerated overnight. Makes about 16. Posted to EAT-L Digest by Beartooth Ranch
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|Serving Size: 1 Serving (1643g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1363 (34%)|
|Amt Per Serving||% DV|
|Total Fat 151.4g||202 %|
|Saturated Fat 61.1g||306 %|
|Monounsaturated Fat 50.6g|
|Polyunsanturated Fat 17.9g|
|Cholesterol 4352mg||1339 %|
|Sodium 1742mg||60 %|
|Potassium 2034mg||54 %|
|Total Carbohydrate 467.5g||138 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 450.5g|
|Protein 188.6g||269 %|
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Calories per serving: 4029
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