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“These are almost fat-free, and low calorie, high in fiber. A great alternative to traditional crepes! These can be frozen for up to six months, stacked between wax paper, and sealed in freezer bags.”
8 cherry crepes

Ingredients Nutrition


  1. Sift the flours and salt into a bowl, adding any bran left in the sieve, to the bowl at the end.
  2. Make a well in the center of the flour and add the egg white. Gradually beat in the milk and 2/3 cup water, whising hard until all liquid is incorporated and the batter is smooth and bubbly.
  3. Heat a nonstick pan with a small amount of oil until the pan is very hot. Pour in just ehough batter to coer the bottom of the pan, swirling the pan to cover the bottom evenly.
  4. Cook until the crepe is set and golden and then turn to cook the other side. Remove to a sheet of absorbent paper and cook the remaining batter, makes about 8 crepes.
  5. Drain the cherries, reserving the juice. Blend about 2 tbls. of the juice with the arrowroot in a saucepan. Stir in the rest of the juice. Heat gently, stirring , until boiling. Stir over medium heat for about 2 minutes, until thickened and clear.
  6. Add the cherries and stir until thoroughly heated. Spoon the cherries into the crepes and fold into quarters.

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