| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs, Meats | Shelf life, Shelf3 | 1 | Servings | |
INGREDIENTS
| 2 | c | Whole wheat flour |
| 2 | c | White flour |
| 4 | c | Milk, 2 per cent works |
| best or skim can | ||
| be used | ||
| 3 | T | All vegetable oil |
| 8 | Eggs, medium | |
| 1 | lb | Boneless skinless chicken |
| breast cooked and | ||
| chopped | ||
| 3 | c | Broccoli, steamed and |
| broken | ||
| into small pieces | ||
| 1 | c | Sour cream, or non-fat |
| yogurt | ||
| 2 | c | Grated or cheddar cheese |
| mild |
INSTRUCTIONS
In a large mixing bowl (or the bowl of an electric mixer) mix whole wheat and white flour together. Add eggs, milk and oil; mix on low speed for 2 minutes. Scrape sides and bottom of bowl and continue to mix on low speed for another 3 minutes. Put in sealable container and refrigerate at least 1 hour before using. To make crepes in skillet: Use a nonstick skillet and spray a nonstick vegetable spray on the bottom and sides. Let pan heat over medium high gas flame (high for electric burners). Heat until pan JUST begins to smoke. Pour 2-3 ounces (depending on your skillet) and tilt skillet around to coat bottom evenly. As crepe cooks, it will loosen from the bottom of the skillet. When loosened either flip crepe over or use a spatula to lift an edge of the crepe and turn over. Let brown slightly on crepe surface and remove. Repeat steps 1-4 until all crepes are made. To make crepes via griddle: Set heat at 375-400 degrees and heat for 5 minutes. Pour 2-3 ounces of crepe batter on griddle. Using crepe rake (available at food specialty shops or at the Landmark Cafe). Spin from the center of batter. Pull the rake around in a widening circle until the edges of crepe are dry and cooked. Flip over and let brown slightly. Remove. Repeat steps 1-4 until all crepes are made. Crepe Filling: Mix all ingredients together well. To assemble crepes: You may either fold crepes in a square or roll them like a tortilla. Lay out a crepe lighter side up and put 6-7 ounces of filling in center. Either fold both sides into center and fold top and bottom of crepe into center to make a square or roll up like an enchilada. Place the crepe smooth side down on a non-stick baking sheet and put in oven preheated to 300 degrees. Let heat through for 10-15 minutes (a light brush of vegetable oil can be used to prevent crepe from drying out). or to use GRIDDLE: You may also leave the crepe smooth side down on a griddle set at 300 degrees. Let heat for 5 minutes on one side and flip crepe over. Heat for an additional 5 minutes. Place on serving plate and garnish with appropriate toppings (shredded cheese, sour cream, non-fat yogurt, etc.) Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5230
Calories From Fat: 2054
Total Fat: 232.2g
Cholesterol: 2084.1mg
Sodium: 6362.6mg
Potassium: 4927.1mg
Carbohydrates: 451.2g
Fiber: 22.4g
Sugar: 42.1g
Protein: 322.1g