Recipe: Simple Buckwheat Crepes
Versatile crepes are fabulous for dressing up your dinner or dessert. The thin, flat buckwheat pancakes are simple to make, easy to freeze and do wonders for your leftovers.
Crepes are wonderful to have on hand when you want to dress up dinner or make an elegant dessert. (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 substittue
2/3 cup unbleached all-purpose flour
1/3 cup buckwheat flour
1/4 teaspoon sugar substitute
1/8 teaspoon kosher salt, optional
Refrigerated 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 self-sealing 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.
Makes 28 crepes
Per serving (2 crepes):
Calories 50 (20% calories from fat)
Total fat 1g
Saturated fat 0g
Dietary fiber 0g