Brunch

Crepe Pancake Recipe is for Breakfast.

Crepe Pancake Recipe takes 60 minutes to prepare.

Crepe Pancake Recipe takes 10 minutes to cook.

Crepe Pancake Recipe makes 4 servings.

The ingredients for Crepe Pancake Recipe are:

2 large Eggs, fresh, whole, raw, well beaten
0.17 cup Instant Nonfat Powdered Milk
3 tsp Splenda No Calorie Sweetener
.3 tbsp Vanilla extract
0.5 cup King Arthur 100% Unbleached White Whole Wheat Flour
1 serving Water or 1 Cup? enough to make a thin pourable batter.

Mix all these ingredients (except butter) together well. Set aside in the refrigerator for 60 minutes to cool.

4 tbsp Butter, unsalted
Heat a heavy skillet to medium heat and add 1 Tbs butter for each crepe. Pour 1/3 Cup of batter into sizzling butter. Rotate pan so batter spreads thinly. When bubbles form, use a spatula to flip the crepe.

See CREPE FILLING for tasty stuffer.

Here is how you make Crepe Pancake Recipe:

Heavy pan insures even cooking. Recipe makes 4 large crepes. Two for today and two for tomorrow!keep extra batter in ice box. Fill with a fresh berry and ricotta cheese filling. (Count these calories extra). Serving Size: 2 large crepes for brunch, or 1 large crepe for breakfast. Filling extra. Number of Servings: 4Recipe submitted by SparkPeople user REVCORNIE.

The nutritional information for Crepe Pancake Recipe is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 198.1

• Total Fat: 14.2 g
• Cholesterol: 124.7 mg
• Sodium: 53.2 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 1.5 g
• Protein: 6.3 g

Crepe Pancake Recipe is French cuisine.

The dietary needs meet for Crepe Pancake Recipe is Sugar Free