Emprimir
Correo Electrónico
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Ingredientes
- 3 x Large eggs
- 1/2 c. Lowfat milk
- 1/2 c. Water
- 3 Tbsp. Margarine, melted
- 3/4 c. Flour
- 1/2 tsp Salt
- 1 Tbsp. Oil
- 2 c. Prepared crepe filling
- 1/2 c. White sauce
- 1/2 c. Shredded cheese
Direcciones
- Blender Directions: Combine first 6 ingredients in blender goblet and blend on medium speed till smooth. Chill batter for 1 hour.
- To Make Crepes: Over medium-high heat, heat frying pan (or possibly special omelet or possibly crepe pan). Pour oil on paper towel and rub towel over inside of pan. Pour a generous amount of batter into warm pan, swirl pan to distribute batter, then pour excess back into blender goblet. Use paper towel or possibly fork to remove any batter clinging to the edge of the pan. When crepe is lightly browned around edges, use spatula to turn crepe to briefly cook the other side. As soon as one crepe is finished, start another. It is not necessary to regrease pan unless crepes start to stick. As crepes are finished, stack on a plate.
- To Store Crepes: If crepes are to be refrigerated for a day or possibly two, place sheets of wax paper between them, cover tightly, and seal in a plastic bag. Keep crepes lying flat on a refrigerator shelf. They may be kept frzn for several weeks, wrapped in heavy-duty foil or possibly freezer wrap.
- To fill and fold crepes: Place a spoonful of prepared filling in the center of each crepe. Fold one side toward the center, then the other side. Then fold one end toward the center, then the other end, forming a square or possibly pocket shape.
- To Cook Filled Crepes Microwave Oven Directions: Arrange 4 filled crepes on a serving dish. Cover with sauce and cook on high for 3 min, or possibly till warm. Shredded cheese may be sprinkled on top for a garnish; return to microwave oven for about 30 seconds on high setting, till cheese is melted.
- Conventional Directions: Arrange filled crepes in a greased baking dish. Crepes may be covered with white sauce or possibly shredded cheese. Bake at 400 F for 5 - 10 min, or possibly till filling is warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 722g | |
| Calories 1437 | |
| Calories from Fat 850 | 59% |
| Total Fat 96.31g | 120% |
| Saturated Fat 28.37g | 113% |
| Trans Fat 6.61g | |
| Cholesterol 700mg | 233% |
| Sodium 2619mg | 109% |
| Potassium 740mg | 21% |
| Total Carbs 91.25g | 24% |
| Dietary Fiber 2.8g | 9% |
| Sugars 13.48g | 9% |
| Protein 51.33g | 82% |
