This recipe is part of the recipe for Strawberry Crêpes Suzette
Makes 12 crêpes
|1||cup fat-free (skim) milk|
|1/2||cup whole wheat flour|
|1/4||cup all-purpose flour|
- Combine milk, egg whites, both flours, sugar and salt in food processor or blender; process until well blended. Pour mixture into large bowl.
- Melt margarine in nonstick crêpe or omelet pan over medium heat. Pour melted margarine into crêpe batter; mix well. Wipe pan with paper towel; save towel for later use. Heat pan over medium heat.
- Spoon 2 tablespoons batter into hot pan; roll from side to side to cover entire pan surface. When edges of batter curl away from sides of pan, turn crêpe. Brown. Repeat with remaining batter; wipe pan with reserved paper towel between each crêpe. Keep crêpes warm in covered container until ready to use.
Choose fresh strawberries that are bright red and still have their green stems attached. Don't wash until ready to use. Store strawberries in a moistureproof container in the refrigerator for two to three days.
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