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Versatile crepes dress up sweet or savory dishes
Crepes make a wonderful option when you want to dress up dinner or make an elegant dessert. (Fun fact: The thin, flat buckwheat pancakes are called “blini” in Russia.) They’re simple to make and freeze, and will do wonders for your leftovers.
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1 tablespoon trans-free margarine, melted
1 cup skim milk
1 large egg
1/2 cup egg substitute
2/3 cup unbleached all-purpose flour
1/3 cup buckwheat flour
1/4 teaspoon sugar substitute
1/8 teaspoon kosher salt, optional
Butter-flavored cooking spray
Note: To freeze, stack crepes with a small square of wax paper between each crepe. Wrap stack with plastic, then slip stack into a plastic freezer bag. The frozen crepes will easily separate so you can remove exactly the number you need. Let crepes thaw before using in a recipe. Frozen crepes should be used within three months.
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Makes 28 crepes (1 serving = 2 crepes)
Calories: 50 (20% calories from fat)
Total fat: 1 g
Saturated fat: 0 g
Protein: 3 g
Carbohydrate: 7 g
Dietary fiber: 0 g
Cholesterol: 15 mg
Sodium: 35 mg
Potassium: 60 mg
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