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Basic Cannelloni Crepes

 
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77

Yield

4

servings

Prep

15

min

Cook

5

min

Ready

20

min

Trans-fat Free, Sugar-Free, Low Sodium
 

Ingredients

3 large eggs
1 cup water
1 cup all-purpose flour
1 pinch salt
*
1 x peanut oil
*

Directions

Place the eggs in a blender.

Add the water, flour, and salt.

Blend until smooth.

Scrape down the sides of the container and blend again.

Heat a 10 inch nonstick frying pan and lightly oil the pan, using a paper towel.

Ladle ¼ cup of the batter into the pan and quickly turn the pan to evenly coat the bottom with batter.

Cook on one side only until dry on the top, about one minute.

These should be only very lightly browned and not too dry, so the pan should not be too hot.

Lightly oil the pan before cooking each crepe.

Separate the crepes with wax paper until ready to use.

The noodles can be refrigerated overnight if you seal them in a plastic bag.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 16722% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 56mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 16g
Vitamin A 4% Vitamin C 0%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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