Basic whole wheat french crepes (recipe)
| Basic whole wheat french crepes (recipe) | |
|---|---|
| Name | Basic whole wheat french crepes |
| Ingredients | Eggs • Milk • Unsalted butter • Margarine • Salt • Whole wheat flour |
| Preptime (in hours) | 0.133333333 |
| Totaltime (in hours) | 0.133333333 |
| Keto friendliness | Keto friendly |
| Calories | 54.9 |
| Fat | 3.7 |
| Protein | 2.5 |
| Carbohydrate | 3.1 |
| Fiber | 0.4 |
| Net carbohydrates | 2.7 |
| Sugar | 0.1 |
| Saturated fat | 1.9 |
| Cholesterol (mg) | 53.5 |
| Sodium | 73.2 |
| Yield | 12 7inch crepes |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Basic whole wheat french crepes (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Basic whole wheat french crepes (recipe) details
Basic whole wheat french crepes (recipe) image(external)
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- Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.
- In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds.
- Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute.
- Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds.
- Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter. Will keep, refrigerated, for up to 4 hours.
- Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
- Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
- Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.
- Cook until the crepe edges are golden brown-about 1 minute.
- Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
- Transfer to a warm plate.
- Repeat with the remaining batter, rebuttering the skillet when necessary.
- At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
- Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
- Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0 8F.
- Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans.
-
Enjoy!.
Food tags
Lunch/Snacks, European, Brunch,
Basic whole wheat french crepes (recipe) details
Time:
Prep Time in Hours and Mins:8M
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Contributors: Prab R. Tumpati, MD
