.
Ingredients:
1/2
cup whole-wheat pastry or buckwheat flour
1/4
cup organic, unbleached white flour
1
tablespoon organic sugar (for sweet crêpe dishes only)
1
teaspoon vanilla (for sweet crêpe dishes only)
1/8
teaspoon salt (1/4 teaspoon for savory crêpes)
1
1/4 cups nonfat milk or soy milk
2
eggs or 1/2 cup egg substitute
2
tablespoons butter, melted
Instructions:
In a medium mixing bowl,
whisk together flour, sugar and salt until well-combined. In a separate
bowl, lightly beat vanilla, milk and eggs. Add slowly to flour mixture,
whisking constantly to smooth out any lumps. Set aside for at least 30
minutes.
Place a 5- to 6-inch good-quality,
nonstick skillet or crêpe pan over medium-high heat. When drops of
water sizzle on the surface, brush pan with a little butter using a pastry
brush. Wipe out any excess with a paper towel. If you have a truly nonstick
pan, you may not need any butter at all.
Lift pan from heat, pour
1/4 cup batter into pan and swirl quickly in a circular motion so the bottom
of the skillet is coated in a thin, even layer. Return pan to heat and
gently lift edges of crêpe with a spatula. When underneath side has
a lacy, golden texture, shake the pan gently to dislodge the crêpe.
If necessary, use the spatula to turn the crêpe over. If the batter
seems too thick, add more milk. If your crêpe forms small holes,
this may mean your pan is too hot. Cook the other side about 20 seconds.
It should only brown lightly in spots and then be removed.
Servings: 16
Nutrition
Facts:
Amount
Per Serving: Calories 55
Fat
2 g, Cholesterol 31 mg,
Sodium
- mg,
Courtesy
Of:
http://www.healthwell.com
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