2 Tablespoons (30 mL) margarine (melted)
1 1/4 cup (310 mL) flour
1 teaspoon (5 mL) baking powder
1 3/4 cup (440 mL) water
Place eggs in blender; whip to mix well. add salt, melted margarine, flour, baking powder and water. whip to blend thoroughly. (Should batter become too thick, add a little extra water; stir to blend.) Cook in crepe pan according to manufacturer's directions.
Serving size: One crepe Yield: 36 6-in. (15-cm) crepes Exchanges: 1/4 low-fat milk Nutrition: 24 calories
Recipe from KYoung's Recipes for Diabetics.
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Last Updated: Wednesday December 23, 2009 10:32:15
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