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Recipe Name: Dessert Crepes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
1 1/4 Cup(s) All-Purpose Flour
1 1/2 Cup(s) Skim milk
1 Tablespoon(s) Margarine, melted
1 Egg
Vegetable cooking spray
1 Tablespoon(s) Sugar
Directions:
Place flour and sugar in a medium bowl. Combine milk, margarine,
andegg, and add mixture to flour, stirring with a wire whisk until
almostsmooth. Cover batter, and chill for 1 hour.Coat an 8-inch crepe
pan or non-stick skillet with vegetable cookingspray, and place over
medium-high heat until hot. Remove pan from heat,and pour a scant 1/4
cup batter into pan; quickly tilt pan in alldirections so batter covers
pan with a thin film. Cook about 1 minute.Carefully lift edge of crepe
with spatula to test for doneness. Thecrepe is ready to turn when it
can be shaken loose from pan and theunderside is lightly browned. Turn
crepe over, and cook 30 seconds onother side.Place the crepe on a
towel, and allow it to cool. Repeat procedure untilall of the batter is
used. Stack crepes between single layers of waxpaper or paper towels to
prevent sticking. Yeild: 12 servings.Per serving: 455 Calories; 9g Fat
(18% calories from fat); 17g Protein;75g Carbohydrate; 94mg
Cholesterol; 190mg SodiumRecipe by: Cooking Light, May 1994, page
105Posted to MC-Recipe Digest V1 #423 by igor@digex.net on Jan 28,
1997.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 461
Calories From Fat: 83
Total Fat: 9.3g
Cholesterol: 96.7mg
Sodium: 190.8mg
Potassium: 407.6mg
Carbohydrates: 75.2g
Fiber: 2.1g
Sugar: 15.9g
Protein: 17.5g


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