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Nutrition Facts
Crepes
Amount per Serving
Calories
395
% Daily Value*
Fat
22
g
34
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Cholesterol
146
mg
49
%
Sodium
641
mg
28
%
Potassium
481
mg
14
%
Carbohydrates
30
g
10
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
20
g
40
%
Vitamin A
1219
IU
24
%
Vitamin C
9
mg
11
%
Calcium
344
mg
34
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Crepes
Servings: 4
Ingredients
Crepe
- 1 cup whole wheat flour
- 1/8 teaspoon salt
- 1 1/2 cups milk
- 2 eggs at room temperature
- 2 tablespoons butter melted
Filling #1
- 1 large ripe tomato chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh basil thinly sliced
Filling #2
- 1/2 cup green onions sliced
- 1/2 cup all natural, nitrate-free ham chopped or diced
- 1/2 cup swiss cheese
Instructions
- In a small bowl mix together all sauce ingredients; set aside.
- Melt butter; whisk with eggs.
- Whisk milk, flour and salt. Add egg mixture and whisk thoroughly. Batter will be thin.
- Preheat a 9-inch non-stick skillet on medium heat. Add butter to lightly coat pan.
- Pour about 1-2 fluid ounces of batter and swirl to thinly cover bottom of pan.
- Cook until the top of the crepe looks dry, and/or has popped bubbles, about 45 seconds.
- Flip crepe and cook about 10 seconds.
- Remove from heat.
- In a line down the center of the crepe, add desired fillings.
Notes
Option: For a sweet crepe filling, sauté a large chopped apple with 1/8 teaspoon cinnamon, 2 teaspoons of real maple syrup or honey, and a tablespoon of chopped walnuts.
*Gluten-free or regular flour can be substituted, reduce the milk by 1/4 cup.