Crepes, Rani's Lc-4/totbread- pancake & waffle 2 large egg 1/3 cup cream, heavy 1/3 cup water 2 tablespoons butter; melted 2 tablespoons protein powder vegetable cooking spray cooking oil, or melted butter for the pan Mix all wet ingredients well with rotary beater or wire wisk. Add protein powder beat till smooth. Heat 8 to 10 inch nonstick pan over medium-high heat until just hot enough to sizzle a drop of water. Brush pan lightly with butter or oil. For each crepe, pour in just enough batter (2 tbsp for 8 in. pan OR 1/4 c for 10 in. pan) to cover the bottom of the pan. Tip and tilt pan to move batter quickly over the bottom. Cook until lightly browned on the bottom and dry on the top. Remove from pan or if desired turn and brown on other side. Remove and place between layers of wax paper. Repeat until all batter is cooked. Per serving: 559 Calories (kcal); 52g Total Fat; (82% calories from fat); 21g Protein; 4g Carbohydrate; 506mg Cholesterol; 398mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates NOTES : Vanilla protein powder is great for desert crepes. Use plain protein powder if you want these for enchiladas, canelloni, noodles, lasagne, etc. 4g carb entire batch Nutr. Assoc. : 0 0 0 0 0 0 NYC Nutrition Analysis (entire recipe): water=209.7 g; calories=728.2; protein=38.23 g; total fat=63.64 g; carbohydrate=5.65 g; dietary fiber=1.66 g; ash=3.04 g; calcium=161.8 mg; phosphorus=463.9 mg; iron=5.81 mg; sodium=690.1 mg; potassium=212.7 mg; magnesium=28.55 mg; zinc=2.51 mg; copper=0.5 mg; manganese=0.47 mg; vitamin A=2679 IU; vitamin E=2 mg ATE; thiamin=0.13 mg; riboflavin=0.64 mg; niacin=0.54 mg; pantothenic acid=1.51 mg; vitamin B6=0.19 mg; folate=102.9 ug; vitamin B12=1.18 ug; vitamin C=0.46 mg; saturated fat=35.98 g; monounsaturated fat=19.2 g; polyunsaturated fat=3.81 g; cholesterol=596.8 mg; selenium=31.72 ug; refuse=3.75%; %cal as carb:prot:fat=3:20:77; WW Pts=19.54; (incomplete analysis) |
