Whole-Wheat Crepes
This basic crepe recipe is a tasty wrap for sweet and savory fillings.
Source: EatingWell Magazine, Spring 2004
Gallery
Recipe Summary
Ingredients
Directions
Tips
Make Ahead Tip: Crepes will keep, between sheets of wax paper, in the refrigerator for up to 2 days or in the freezer for up to 1 month.
Note: Buckwheat flour is available at natural-foods stores or by mail-order from Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
Nutrition Facts
Serving Size: 1 crepe
Per Serving:
52 calories; protein 2.6g; carbohydrates 6.9g; dietary fiber 0.6g; sugars 0.4g; fat 1.6g; saturated fat 0.6g; cholesterol 36.5mg; vitamin a iu 80.4IU; folate 4.8mcg; calcium 17.5mg; iron 0.4mg; magnesium 2mg; potassium 45.2mg; sodium 53.1mg.
Exchanges:
1/3 starch, 1/3 lean protein