Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
8
Low
Nutrition per serving
Calories136.9 kcal (7%)
Total Fat7.4 g (11%)
Carbs13.2 g (5%)
Sugars3.2 g (4%)
Protein5 g (10%)
Sodium358.8 mg (18%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
¾ cupflour
sifted
1 cupmilk
2eggs
small, or 1.5 large
½ tablespoonsugar
2 ½ tablespoonbutter
melted
¼ tablespoonsalt
0.25 Tablespoonorange zest
0.25 Tablespoonlemon zest
½ teaspoonvanilla extract
or vanilla bean
Mushroom Spinach Crêpe Filling: (Makes 2.5 cups)
Instructions
Step 1
In a bowl place the flour, eggs, sugar, salt and half of the milk. Whisk until the mixture is smooth by adding just enough liquid to work the dough into a thick batter you eliminate the possibility of lumps.
Step 2
Add the remaining ingredients (milk and butter). Stir well. Add vanilla beans and zest. The consistency should be like a light syrup. Let rest 2 hours.
Step 3
Cook in a non-stick pan. Heat your skillet on a medium to high heat. Do not grease the pan, the butter in the batter will be sufficient for the crepes to not stick.
Step 4
Pour a little bit of batter in the pan, tilting the pan all around so it coats the entire surface. Cook for about 1 minute on each side, flip the crepe.
Step 5
Serving: Roll or fold the crepes plain, sprinkled with sugar, filled with jam/jelly, Nutella, peanut butter, sliced fruit, chocolate syrup, macadamia nuts, or savory items like eggs, sausage, and cheese.
Mushroom Spinach Crêpe Filling: (Makes 2.5 cups)
Step 6
Sauté olive oil, mushrooms, garlic, soy sauce, and salt over medium heat for 5 minutes, until tender. Cover the pan for 1 to 2 minutes, to steam. Transfer to a bowl, add the spinach and basil, and stir while hot, then serve.
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