Tuesday, March 12, 2013
No-Cholesterol Crepes - Lighten Up!! Cookbook
1 cup unbleached all-purpose flour
Pinch of salt
1/4 cup fat-free egg substitute
1 1/4 cups 1% milk
2 egg whites
For Sweet Crepes (optional)
2 tablespoons sugar and/or 2 teaspoons grated lemon zest and/or 1 teaspoon vanilla extract
Combine the flour and the salt in a large bowl. In a small bowl beat together the egg substitute and 1/2 cup of the milk. Stir in the flour mixture, then stir in the remaining 3/4 cup milk. Beat thoroughly to incorporate air into the mixture.
In a medium bowl, beat the egg whites lightly until stiff. If making sweet crepes, add the sugar, lemon zest, and vanilla. Fold the egg whites gently into the batter.
Heat a medium nonstick frying or crepe pan until a drop of water dances on the surface. Coat generously with nonstick cooking spray. Pour in about 2 tablespoons of butter and tilt the pan to coat the bottom. Cook until set, then loosen the edge and flip crepe over with a spatula. Cook for about 20 seconds longer, until bottom is set or lightly browned, depending on how you like your crepes. Repeat with the remaining batter. It's okay to stack the crepes before filling them.
Makes about 18 crepes.