Description
Crepes are a fun Sunday morning breakfast for the family, and this recipe is a great whole wheat crepe batter that can be topped with anything, sweet or savory. The nutrition facts just for the crepes themselves, not any filling
Time
Prep Time:
30 minutes
Rest Time:
1 hour
Cook Time:
10 minutes
Total Time:
1 hours
40 minutes
Cost
Total Cost:
Cost per Serving:
$0.09
Ingredients
Serving(s)
- 1 large Egg
- 2 tbsp Plain nonfat greek yogurt
- 1/2 tbsp Maple syrup
- 1/8 tsp Salt
- 1 tsp Vanilla extract
- 1/2 cup Unsweetened vanilla almond milk
- 1/2 cup Whole wheat flour
Instructions
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- To a large bowl, beat the egg. Add in the yogurt, maple syrup, salt, vanilla, and milk. Whisk until fully combined, then whisk in the flour
- Refrigerate at least 30-60 minutes, but preferably overnight
- Spray an 8" pan with cooking spray between each one and set the burner to medium heat. Using a ¼ cup, fill about halfway and pour into the pan. Immediately swirl the pan around to thin out the crepe and make as wide as the pan
- Cook for about a minute on each side, or until opposite side starts to get some color
- Serve each one with some filling. Makes about 10 small crepes
- Stack leftovers aside on a plate or wire rack to cool
Nutrition Facts
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Total Fat: 0.8g (1 %)
Saturated Fat: 0.2g (1 %)
Polyunsaturated Fat: 0.2g
Monounsaturated Fat: 0.3g
Cholesterol: 21mg (7 %)
Sodium: 46mg (2 %)
Total Carbohydrate: 5.5g (2 %)
Fiber: 0.7g (2 %)
Net Carbs: 4.8g
Total Sugar: 0.9g
Added Sugar: 0.7g (1 %)
Protein: 1.8g (4 %)
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Vitamin B12: 0.07mcg (3 %)
Vitamin D: 0.24mcg (1 %)
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Calcium: 31mg (2 %)
Iron: 0.33mg (2 %)
Magnesium: 10mg (2 %)
Potassium: 44mg (1 %)
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