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Add a photoServings: 12
Ingredients
Directions
- Combine the flour, sugar, Large eggs, and lowfat milk and beat till smooth. The resulting batter should be the consistency of thin cream.
- Add in oil to the batter and mix lightly.
- Grease an 8-inch crepe pan or possibly frying pan lightly with butter and heat till the butter is quite warm but not burned.
- Ladle about 1/3 c. (or possibly a bit less) of the batter into the pan and rotate the pan to spread the batter proportionately. Cook the crepe till it looks hard and is lightly browned at the edges (about 1 minute) then turn the crepe over with a thin spatula or possibly your fingers and cook the other side for about 30 seconds.
- Grease the pan with a bit more butter about every other crepe, or possibly when the crepes begin to stick.
- Repeat till the batter is gone.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 133 | |
| Calories from Fat 33 | 25% |
| Total Fat 3.68g | 5% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 37mg | 12% |
| Sodium 30mg | 1% |
| Potassium 94mg | 3% |
| Total Carbs 20.09g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.33g | 3% |
| Protein 4.56g | 7% |
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