Advertisement
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.
Advertisement
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
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.
Advertisement
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
Advertisement
Learn more about our editorial process.
Advertisement
No more scrambling to figure out what to eat during your busy week
Delicious and heart-healthy, this breakfast is sure to get your morning off to a good start
Set yourself up for success by carefully choosing your recipes, storage containers and prepping day
Jumpstart your morning with this delectable dish
Enjoy this one-skillet breakfast for dinner!
Keep your portions under control with these tasty treats
Estrogen and progesterone changes throughout the month — and throughout your life — can make you more prone to dental health concerns
Keeping a sleep diary and seeing a sleep specialist can help you stay asleep and get the ZZZs you need