Wednesday, February 9, 2011

Basic Sweet or Savory Crepe

Course: light meals
P+ Value: 6
Servings: 2

Preparation Time: 05 min + rest time
Cooking Time: 15 min
Level of Difficulty: Easy


1/2 cup(s) fat-free skim milk
1/2 cup(s) water
1 item(s) egg
1/2 cup(s) all-purpose flour
1/4 cup(s) White Whole Wheat Flour


Put all ingredients in blender in order listed. Blend until combined, scraping sides down if necessary.
For sweet crepe: add 1 tsp vanilla, 1 tsp splenda
For savory crepe: leave as is or add 1 tsp chopped chives.
Put blended batter (will be very thin) in fridge for at least 1 hour - the longer the better, up to overnight.
When ready to make crepes, blend again to combine. Heat 8" nonstick skillet over med-high heat, and spray with butter spray or nonstick spray (first crepe only). Make crepes 1/4 c at a time.
Yield 8 crepes, 4 per serving.

Tonight V and I had these for dinner, sweet - style. I filled them with part-skim ricotta and topped with thawed unsweetened blueberries.

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