Turkey Crepes Florentine – Crepes Only



1 c skim milk

1/2 c egg substitute

1 c whole wheat flour


















  2. In food processor, combine milk and egg substitute. Pulse several times. Pour in flour. Process until all of flour is incorporated, scraping sides as necessary.

  3. Pour into a bowl; cover and refrigerate about 2 hours.

  4. Spray an 8-inch non-stick skillet with nonstick spray. Over medium-high heat, warm pan until very hot (a drop of water will sizzle).

  5. Spoon 2 tablespoons of batter into skillet. Tilt skillet to spread batter over bottom of pan. Cook until edges are dry.

  6. Using a plastic spatula, flip crepe over and cook a few seconds longer. Invert skillet over on a wire rack and allow crepe to cool. NOTE: If preparing crepes in advance, stack with wax paper between each crepe and place in plastic bag. Refrigerate or freeze.

Nutrition Facts

150 Total Calories

1 g Total Fat

0 g Saturated Fat

0 g Cholesterol

90 mg Sodium

327 mg Potassium

25 g Total Carbohydrates

4 g Dietary Fiber

4 g Sugars

10 g Protein

15 % Daily Protein

2 % Daily Vitamin C

10 % Daily Calcium

10 % Daily Iron