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)
Recipe instructions
- 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
"
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
