Fruit Crepes
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INGREDIENTS
- Whipped cream (optional)
- Powdered sugar (optional)
- Fresh or canned fruit,
- 1 c Flour
- 1/4 c Vegetable oil
- 1 c milk
- 4 Eggs
INSTRUCTIONS
Combine flour, milk, eggs, and vegetable oil. Beat with a spoon until mixture is smooth. Heat crepe pan, and butter the pan to just coat bottom and sides. Pour in 1/3 cup batter and tip pan to coat bottom with batter and make into a round pancake shape. Cook crepe on medium heat until crepe looks dry, turn crepe and continue cooking until done (about 30 seconds). Place fruit in crepe and roll up. Top with whipped cream or powdered sugar. Makes 8 to 10 9" crepes NOTES : I like to make these for a change for breakfast. I use a number of fresh fruits (bananas, peaches, strawberries, pineapple, and pears). The crepes are good without the whipped cream or powdered sugar. I usually have them plain because of a diabetic in the family. Recipe by: Iris Posted to MC-Recipe Digest V1 #538 by hister@juno.com (Iris E. Dunaway) on Mar 23, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (273g) | ||
| Recipe Makes: 5 Servings | ||
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| Calories: 548 | ||
| Calories from Fat: 329 (60%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 36.6g | 49 % | |
| Saturated Fat 12.5g | 62 % | |
| Monounsaturated Fat 14.9g | ||
| Polyunsanturated Fat 5.2g | ||
| Cholesterol 879.9mg | 271 % | |
| Sodium 294.7mg | 10 % | |
| Potassium 336.4mg | 9 % | |
| Total Carbohydrate 25.7g | 8 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 24.9g | ||
| Protein 29.2g | 42 % | |
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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. |
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Calories per serving: 548
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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