Gluten-Free Crepes
These skinny French pancakes are simple to make and work well with gluten-free flour. The batter is made in a blender for easy preparation and cleanup. Serve them simply with butter and maple syrup or fill with savory fillings, such as spinach, mushrooms and cheese, or sweet fillings like sautéed apples or strawberries.
Source: EatingWell.com, October 2018
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Recipe Summary
Ingredients
Directions
Tips
To make ahead: Stack the crepes, placing a piece of wax paper between each one, wrap and refrigerate for up to 2 days or freeze for up to 1 month.
Nutrition Facts
Serving Size: 1 crepe
Per Serving:
105 calories; protein 3.7g 8% DV; carbohydrates 11.2g 4% DV; dietary fiber 1.5g 6% DV; sugars 1.8g; fat 4.9g 8% DV; saturated fat 2.6g 13% DV; cholesterol 56.6mg 19% DV; vitamin a iu 214.2IU 4% DV; vitamin c 0.1mg; folate 7.5mcg 2% DV; calcium 49.4mg 5% DV; iron 0.6mg 4% DV; magnesium 4.9mg 2% DV; potassium 126.8mg 4% DV; sodium 177.8mg 7% DV; thiamin 0mg 2% DV.
Exchanges:
1/2 fat, 1/2 medium-fat protein, 1/2 starch