| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Breads | 12 | Servings | |
INGREDIENTS
| 1 1/4 | c | All-purpose flour |
| 1/4 | c | Grated Parmesan cheese |
| 1 1/2 | c | Skim milk |
| 1 | tb | Margarine, melted |
| 1 | Egg | |
| Vegetable cooking spray |
INSTRUCTIONS
Use Basic Crepe Recipe below and add the 1/4 cup grated Parmesan cheese to flour. Basic crepes: Place flour in a medium bowl. Combine milk, margarine, and egg, and add mixture to flour, stirring with a wire whisk until almost smooth. Cover batter, and chill for 1 hour. Coat an 8-inch-crepe pan or non stick skillet with vegetable cooking spray, and place over medium-high heat until hot. Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift edge of crepe with spatula to test for doneness. The crepe is ready to trun when it can be shaken loose from pan and the underside is lightly browned. Turn crepe over, and cook 30 seconds on the other side. Place the crepe on a towel, and allow it to cool. Repeat procedure until all of the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking. Yield: 12 servings. Per serving: 79 Calories; 2g Fat (23% calories from fat); 4g Protein; 12g Carbohydrate; 17mg Cholesterol; 63mg Sodium NOTES : Cooled crepes can be stacked in wax paper and frozen in a zip-top bag for up to three months. Recipe by: Cooking Light, May 1994, page 105 Posted to MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.
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