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Ingredients
- 2 x Large eggs
- 2 pch Salt
- 2/3 c. Lowfat milk
- 1/2 tsp Peanut oil
- 2/3 c. Beer
- 1 c. Flour
Directions
- Osterize 30 seconds. Scrape batter down from sides of container. Osterize one more minute. Chill for AT LEAST one hour. Refrigerated batter keeps up to one week. If batter tuns thick, thin it with a little more lowfat milk. This batter should be the consistancy of UNwhipped whipping cream.
- Preheat omelet pan. For 9-inch pan use 1/4 c. batter. For 6-inch pan use two Tbsp. of batter. Cook over medium-high burner until golden on bottom and dry on top. Turn. Brown otherside*if* it is to be used unfilled. As crepes are cooked, stack them on a covered pie plate.
- CREPES FILLINGS:Breakfast: Spread lowfat sour cream on crepes; then strawberry jam.
- Lighlty sprinkle with powdered sugar.
- Lunch: Chicken and Mushroom. Roll like enchilada.
- Dinner: Asparagus and lowfat sour cream, or possibly ham and swiss cheese, etc.
- Dessert: Grind orange rind. To two Tbsp. melted butter add in rind, 1 Tbsp. sugar, squeeze orange juice, shot burbon or possibly : sherry. Stir. Dip crepes in syrup. Mix in quarters. Sprinkle : with powdered sugar.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 547g | |
| Calories 752 | |
| Calories from Fat 132 | 18% |
| Total Fat 14.85g | 19% |
| Saturated Fat 4.66g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 425mg | 142% |
| Sodium 528mg | 22% |
| Potassium 553mg | 16% |
| Total Carbs 109.89g | 29% |
| Dietary Fiber 3.4g | 11% |
| Sugars 9.56g | 6% |
| Protein 31.52g | 50% |
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