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KU Libraries Diversity Committee's Recipe of the Week Archive
11/10/2003 Basic Crepes
Hello!
Welcome to yet another week of Diversity in recipes! This week we travel
to France to enjoy the culinary excitement of the French Crepe. Crepes
can be filled with virtually anything to create either a sweet or savory
dish. AllRecipes.com suggests anything from using your favorite fruity
preserves or jams to stuffing a hot and tasty crepe with omelet makings
for a "hot pocket" meal! Crepes are super simple to make as
long as you don't have the griddle or frying pan too hot when you pour
in the batter. This recipe can easily be made Vegan by substituting the
eggs as followed:
Stuff around your kitchen: (http://www.veganmania.com/pages/egg_substitutes.htm)
1 whole egg = 2 tbsp water + 1 tbsp oil + 2 tsp baking powder
1 egg = 1 tbsp ground flax seed simmered in 3 tbsp water
1 egg = 2 tbsp water + 2 tsp baking powder
egg white = dissolve 1 tbsp plain agar powder in 1 tbsp water. Whip, chill
and whip again.
You can also substitute the milk for soy milk and the butter for butter
alternatives found at your local grocery store. For those of you on the
"Sugars" diet, you can use whole grain flour instead of all-purpose
flour for a whole wheat crepe.
Here's to Healthy and Tasty Diverse Eating Experiences,
Your Local Diversity Committee!
Basic Crepes
Here is a simple but delicious crepe batter which can be
made in minutes. It's made from ingredients that everyone
has on hand. Prep Time: approx. 10 Minutes. Cook Time:
approx. 20 Minutes. Ready in: approx. 30 Minutes. Makes 8
crepes (4 servings).
Printed from Allrecipes, Submitted by Jen
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions
1 In a large mixing bowl, whisk together the flour and
the eggs. Gradually add in the milk and water, stirring to
combine. Add the salt and butter; beat until smooth.
2 Heat a lightly oiled griddle or frying pan over medium
high heat. Pour or scoop the batter onto the griddle, using
approximately 1/4 cup for each crepe. Tilt the pan with a circular
motion so that the batter coats the surface evenly.
3 Cook the crepe for about 2 minutes, until the bottom is
light brown. Loosen with a spatula, turn and cook the other
side. Serve hot.
NUTRITION INFORMATION:
Serving Size 1/4 of a recipe Servings Per Recipe 4
Amount Per Serving Calories 217 Calories from Fat 82
% Daily Value * Total Fat 9.2g 14 % Saturated Fat 4.8g 24 % Cholesterol
124mg 41 % Sodium 252mg 10 % Potassium 113mg 3 % Total Carbohydrates 25.6g
8 % Dietary Fiber 0.8g 3 % Protein 7.4g 15 % ** Sugars 1.8g Vitamin A
9 % Vitamin C < 1 % Calcium 7 % Iron 18 % Thiamin 27 % Niacin 21 %
Vitamin B6 4 % Magnesium 5 % Folate 34 %
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