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1 c Cold water 1/2 ts Lite salt or less or none
1 c Cold skim milk 2 c Sifted flour
6 ea Egg whites 2 tb Canola oil
20 servings
Put liquids, egg whites and salt into a blender jar; add flour then oil.
Blend at top speed, scrapimg any flour adhering to the sides of the jar.
Cover, refrigerate 2 hours. This is an important step-it allows the flour
particles to expand in the liquid and insures a tender, thin crepe. The
batter should be a very light creamy texture-just thick enough to coat a
wooden spoon. For each crepe, heat 6" nonstick fry pan over moderatly high
heat. When hot, pour a scant 1/4 cup of the batter into the
skillet;immediatly rotate the pan until batter covers bottom. Cook until
light brown; turn and brown on the other side. Slide onto warm plate and
proceed in same manner with rest of batter. Put waxed paper between
crepes. Keep covered, as they cool, to prevent them from drying out. The
crepes are now ready to be filled. Makes 20 crepes, 6" each.
SERVING, STORING, FREEZING OF CREPES:
These versatile crepes can be:
Filled, folded or rolled and served immedately. Several recipes for
fillings are in this DB.MM#s;46,
Prepared ahead of time, piled up with layers of waxed paper between each
one; wrapped in foil, refrigerated and reheated when ready to be filled
and served.
Prepared in advance, frozen and reheated at the last minute. Wrap in
heavy foil to freeze. They will keep for weeks.
CREPES-1001 WAYS TO SERVE AND ENJOY THEM:
Crepes are thin relatives of the American pancake. They are easy to make,
fun and can be eaten in a variety of ways.
Festive and delicate desserts can be made using crepes, filling them
with jams,jellies, puddings, or fresh or stewed fruit.
Try a crepe cake! Layers of crepes are piled upon each other, each one
spresd with a low-fat filling and served cut in pie shaped wedges.
Appetizers, main dishes and desserts can be made that way.
They can be served as a simple breakfast dish very much like pancakes.
They become a nourishing main course when filled with a myriad of
poultry, seafood or vegetable fillings-rolles into cylinders or floded and
served with or without a sauce. They afford a marvelous opportunity for
using leftovers in an elegant disguise.
~------------------------------------------------------------------------
1 Crepe
calories 62,protein 2.6 gm,carb. 9.2 gm,total fat 1.5 gm,CSI Units
0.3,dietary fiber 0.3 gm,sodium 41 mg,potassium 71 mg,calcium 18 mg,iron
0.3 mg
~-----------------------------------------------------------------------
The New American Diet by Connor & Connor
1 c Cold skim milk 2 c Sifted flour
6 ea Egg whites 2 tb Canola oil
20 servings
Put liquids, egg whites and salt into a blender jar; add flour then oil.
Blend at top speed, scrapimg any flour adhering to the sides of the jar.
Cover, refrigerate 2 hours. This is an important step-it allows the flour
particles to expand in the liquid and insures a tender, thin crepe. The
batter should be a very light creamy texture-just thick enough to coat a
wooden spoon. For each crepe, heat 6" nonstick fry pan over moderatly high
heat. When hot, pour a scant 1/4 cup of the batter into the
skillet;immediatly rotate the pan until batter covers bottom. Cook until
light brown; turn and brown on the other side. Slide onto warm plate and
proceed in same manner with rest of batter. Put waxed paper between
crepes. Keep covered, as they cool, to prevent them from drying out. The
crepes are now ready to be filled. Makes 20 crepes, 6" each.
SERVING, STORING, FREEZING OF CREPES:
These versatile crepes can be:
Filled, folded or rolled and served immedately. Several recipes for
fillings are in this DB.MM#s;46,
Prepared ahead of time, piled up with layers of waxed paper between each
one; wrapped in foil, refrigerated and reheated when ready to be filled
and served.
Prepared in advance, frozen and reheated at the last minute. Wrap in
heavy foil to freeze. They will keep for weeks.
CREPES-1001 WAYS TO SERVE AND ENJOY THEM:
Crepes are thin relatives of the American pancake. They are easy to make,
fun and can be eaten in a variety of ways.
Festive and delicate desserts can be made using crepes, filling them
with jams,jellies, puddings, or fresh or stewed fruit.
Try a crepe cake! Layers of crepes are piled upon each other, each one
spresd with a low-fat filling and served cut in pie shaped wedges.
Appetizers, main dishes and desserts can be made that way.
They can be served as a simple breakfast dish very much like pancakes.
They become a nourishing main course when filled with a myriad of
poultry, seafood or vegetable fillings-rolles into cylinders or floded and
served with or without a sauce. They afford a marvelous opportunity for
using leftovers in an elegant disguise.
~------------------------------------------------------------------------
1 Crepe
calories 62,protein 2.6 gm,carb. 9.2 gm,total fat 1.5 gm,CSI Units
0.3,dietary fiber 0.3 gm,sodium 41 mg,potassium 71 mg,calcium 18 mg,iron
0.3 mg
~-----------------------------------------------------------------------
The New American Diet by Connor & Connor