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
- Place the margarine, milk, 1/2 cup water, egg and egg substitute in a food processor or blender. Process for 10 seconds. Add the flours, sugar substitute and salt, if using. Process until smooth, stopping occasionally to scrape down the sides. Allow the batter to rest for 30 minutes.
- Coat an 8-inch non-stick skillet or crepe pan with cooking spray, and place over high heat. When hot, add 1/4 cup of the batter, and tilt the pain so the batter spreads evenly over the bottom.
- Cook the crepe until the surface seems dry and the edges begin to curl, about 1 minute. Carefully turn the crepe using your fingers and a wooden spoon, and cook until lightly browned, about 30 seconds.
- Turn the crepes out in a single layer onto wax paper or clean tea towels. Continue making crepes until all the batter is used.
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.
Nutrition information (per serving)
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