Whisk egg whites for a minute or two until frothy. Add water and salt and whisk until blended. Gradually whisk in flours until batter is smooth. Crepes should be very thin. If batter is too thick add a bit of water to thin. Heat an eight-inch non-stick pan over moderate heat and spray lightly with vegetable oil spray. Pour 2 tablespoons batter into the pan and tilt quickly to cover bottom evenly. Cook for 20-30 minutes until top is set and underside lightly browned. Flip and cook 15-20 seconds longer. Yield: 12 crepes. Recipe By :COOKING RIGHT SHOW CR#9668 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 08:01:04 -0500 From: Meg Antczak
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1204g)|
|Recipe Makes: 1|
|Calories from Fat: 32 (4%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 2445mg||84 %|
|Potassium 1972mg||52 %|
|Total Carbohydrate 99.1g||29 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 89.3g|
|Protein 122.6g||175 %|
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: 908
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!