Directions:
- Whisk together first 4 ingredients until blended. Cover and chill 1 hour. Stir in herbs.
- Coat bottom of a 6-inch crêpe pan or heavy skillet with cooking spray; place over medium heat until hot.
- Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter evenly covers bottom of pan. Cook 1 minute or until crêpe can be shaken loose from pan. (Do not turn crêpe.) Place crêpe on a dish towel to cool. Repeat procedure with remaining batter, coating pan with cooking spray between batches.
- Note: To make ahead, stack cooled crêpes between sheets of waxed paper, and place in a zip-top plastic freezer bag. Store in refrigerator up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 753.99 Kcal (3157 kJ) | ||
| Calories from fat | 146.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.25g | 25% | |
|---|---|---|---|
| Cholesterol | 562.9mg | 188% | |
| Sodium | 1482.33mg | 62% | |
| Potassium | 733.86mg | 16% | |
| Total Carbs | 108.75g | 36% | |
| Sugars | 12.25g | 49% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 39.35g | 79% | |
| Iron | 4.3mg | 24% | |
| Calcium | 404.7mg | 40% | |
| Amount Per 100 g | |||
| Calories | 117.53 Kcal (492 kJ) | ||
| Calories from fat | 22.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 25% | |
|---|---|---|---|
| Cholesterol | 87.75mg | 188% | |
| Sodium | 231.07mg | 62% | |
| Potassium | 114.4mg | 16% | |
| Total Carbs | 16.95g | 36% | |
| Sugars | 1.91g | 49% | |
| Dietary Fiber | 0.58g | 15% | |
| Protein | 6.13g | 79% | |
| Iron | 0.7mg | 24% | |
| Calcium | 63.1mg | 40% | |
* 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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