Directions:
- Combine the flour, milk, egg whites, and margarine in a food processor or blender. Process until smooth. Refrigerate up to 8 hours. Stir or shake before using.
- Heat a 5- or 6-inch nonstick crepe pan or small nonstick skillet over medium heat. Spray with nonstick pan spray.
- Pour about 3 tablespoons of batter (use a 1/4 cup dry measuring cup about 3/4 full) into the hot pan, tilting to spread the batter evenly. Cook until the bottom of the crepe is lightly browned; turn and cook 30 seconds more.
- Remove each crepe to a sheet of wax paper and repeat the process until all the batter is used. You should have 12 crepes.
- Unfilled crepes can be wrapped securely and frozen for up to 3 months, or refrigerated for 2 days. Filled crepes may be chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 554.24 Kcal (2320 kJ) | ||
| Calories from fat | 128.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.27g | 22% | |
|---|---|---|---|
| Cholesterol | 9.15mg | 3% | |
| Sodium | 192.24mg | 8% | |
| Potassium | 484.95mg | 10% | |
| Total Carbs | 81.2g | 27% | |
| Sugars | 9.81g | 39% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 22.13g | 44% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 247.9mg | 25% | |
| Amount Per 100 g | |||
| Calories | 155.27 Kcal (650 kJ) | ||
| Calories from fat | 35.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 22% | |
|---|---|---|---|
| Cholesterol | 2.56mg | 3% | |
| Sodium | 53.86mg | 8% | |
| Potassium | 135.86mg | 10% | |
| Total Carbs | 22.75g | 27% | |
| Sugars | 2.75g | 39% | |
| Dietary Fiber | 0.79g | 11% | |
| Protein | 6.2g | 44% | |
| Iron | 0.3mg | 5% | |
| Calcium | 69.4mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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