Meals Matter

Chinbin Crepes

Contributed By: sammcc
Okinawa Program

Thin crepes filled with yogurt make a great addition to a Sunday brunch

Ingredients

1 cup All-purpose unbleached flour

1/2 cup Whole-grain wheat flour

1 tsp Baking powder

1 cup Sugar syrup (beat 1 egg white, add 2/3 cup brown sugar & whisk; then add 3/4 cup water, whisk well)

1/2 cup Calcium-fortified soy milk

1/4 cup Skim milk

1 cup Low-fat plain yogurt

2 Kiwi fruit, each cut into 8 slices

Preparation

1. Sift the flours and baking powder into large mixing bowl.

2. Prepare the syrup & add to the flour mixture.

3. Add the milks & mix well.

4. Spray crepe pan with nonstick canola spray & pour in 1/3 cup of batter. Cook over med-high until you see bubbles on the surface. Turn over and cook on the other side an additional minute.

5. Remove crepe from pan and place on warmed platter; keep warm.

6. Spoon 2 Tbls. of yogurt onto each crepe, tucking in the ends. Serve.

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Recipe Details

Total Preparation Time: Less than 15 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
Low Fat
Meal Type: Breakfast & Brunch

Nutrient Information

Calories: 353
Total Fat: 2 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Carbohydrates: 73 g
Protein: 11 g
Vitamin A: 117 IU
Vitamin C: 38 mg
Calcium: 347 mg
Sodium: 775 mg
Iron: 3 mg
Fiber: 3 g