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Crêpes

Prep Time 15 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 471kcal

Ingredients

  • 2 Tbsp Heavy cream substitute store bought whipped cream if desired
  • 1 tsp Powdered sugar garnish
  • 1 tsp Vanilla extract
  • 1/2 cup All-purpose flour
  • 1 Egg
  • 1/4 cup Milk
  • 1/4 cup Water
  • pinch Salt
  • 1 Tbsp Butter melted
  • Nonstick spray use as needed
  • 4 Tbsp Strawberry jelly
  • 2 Tbsp Hazelnuts chopped
  • 1 Orange peeled and sectioned
US Customary - Metric

Instructions

  • In a bowl whisk the heavy cream, powdered sugar, and vanilla until stiff peaks form. (Can use an electric mixer if desired). Then refrigerate.
  • In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
    Heat a lightly greased griddle or frying pan with nonstick spray over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
    Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Repeat for remaining crepes.
  • Spread the jelly and nuts in the crêpe and roll up. Top with whipped cream. Serve with orange.

Nutrition

Calories: 471kcal | Carbohydrates: 68g | Protein: 8g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 41mg | Sodium: 45mg | Potassium: 372mg | Fiber: 4g | Sugar: 33g | Vitamin A: 686IU | Vitamin C: 39mg | Calcium: 145mg | Iron: 2mg