Appetizers and Beverages - Corn Crepes - 2 Points




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Kari_P
01-07-2000, 12:53 AM
* Exported from MasterCook *

Corn Crepes - 2 Points

Recipe By :Weight Watchers
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Brunches & Entertaining


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup skim milk
2 eggs
3 tablespoons water
1/2 cup all-purpose flour -- plus
1 tablespoon all-purpose flour -- unbleached
3 3/4 ounces yellow cornmeal -- (about 1/2 cup)
1/2 teaspoon salt
2 tablespoons margarine -- plus
2 teaspoons margarine -- melted

These crepes can be made the day before the party, if desired, and wrapped in plastic wrap until ready to reheat.

1. In medium bowl, beat together first 3 ingredients. Sprinkle in next 3 ingredients; stir to combine. Stir in melted margarine. Cover and let stand 1/2 hour. Over medium heat, heat a griddle or large nonstick skillet; spray with nonstick cooking spray. Spoon batter by 1/2 tablespoons onto griddle, leaving 3" between crepes; with back of spoon, spread batter to make a circle 2" in diameter. Cook crepes about 1 1/2 minutes on first side; turn and cook 1 minute more. Remove crepes to platter and repeat with remaining batter to make 64 crepes in all. Wrap crepes well in plastic wrap and refrigerate until ready to use. Makes 16 servings, 4 crepes each.

Serving size (4 crepes)
According to the magazine:
Per serving: 72 Cal, 2g Pro, 3g Fat, 9g Carb, 107mg Sod, ?g Fib
Each serving provides: 1/2 Brd, 1/2 Fat, 15 Opt. Cal.
Weight Watcher Points: 2

Source:
"Weight Watchers Magazine, June 1985, page 36"
Yield:
"64 crepes"

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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 3/27/99. Shared by Pamela S. on 5/7/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0