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Crepes
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Ingredients
1 egg
1 T. grated parmesan cheese
½ c. milk of choice
½ c. chickpea flour
1 tsp. canola oil
Salt and pepper to taste
1 T. parsley, chopped
Directions
In medium bowl, whisk egg, milk and canola oil. Continue whisking and add parsley, parmesan, salt and pepper.
Add the chickpea flour to the egg and milk mixture and whisk until smooth with no lumps. Heat an 8-inch non-stick crepe pan over medium heat and lightly grease. Using a ¼ cup measure, scoop batter into hot pan and quickly tilt the pan using a circular motion so that the batter evenly coats the surface. Cook the crepe for about 30 seconds, until bubbles show on the surface and the bottom is light brown. Loosen with spatula, turn and cook the other side.
This recipe can be modified for sweet fillings such as fruit or jam. Instead of the parsley, parmesan, salt and pepper, whisk in 1 tsp vanilla and ¼ tsp ground cinnamon.
Can be served plain or with various toppings – cream cheese and smoked salmon are delicious!
Nutrition Facts
Serving Size
Servings Per Container
6 -8" crepes
Amount Per Serving
Calories
Calories From Fat
% Daily Value *
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
%
•
Vitamin C
%
Calcium
%
•
Iron
%
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories
2,000
2,2500
Total Fat
Less than
65g
80g
Saturated Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2,400mg
2,400mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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