( McCalls Cooking School) Directions. In a med. size bowl, using wire wisk, combine the all-purpose flour, whole wheat flour , milk and eggs. Mix thoroughly. Refridgerate one hour(I never have and theyre fine.)Spray a 7-inch skillet with PAM. Heat on Med. or till a drop of water sizzles. Pour 2 Tablespoonsss batter into skillet, quickly rotate and tilt skillet to spread batter over bottom. Cook crepe until lightly brown on underside. Loosen edges, turn and brown other side. Turn crepe out onto wire rack, cool. Makes 16 crepes. You can make these ahead if you seperate with wax paper sprinkled with powder sugar. Yummy. Posted to recipelu-digest Volume 01 Number 456 by The Rolands
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|Serving Size: 1 Serving (666g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 470 (42%)|
|Amt Per Serving||% DV|
|Total Fat 52.2g||70 %|
|Saturated Fat 16.5g||82 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 2119.9mg||652 %|
|Sodium 728mg||25 %|
|Potassium 963.2mg||25 %|
|Total Carbohydrate 85.7g||25 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 80g|
|Protein 76.8g||110 %|
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Calories per serving: 1120
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