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“This is a recipe I adapted, when I wanted to get more fiber in our diet. You will be amazed at how light these crepes are! Nice breakfast change.”
10 crepes

Ingredients Nutrition

  • Crepes
  • 2 tablespoons all-purpose flour
  • 34 cup oat bran, uncooked
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup skim milk
  • 3 egg whites, slightly beaten
  • 1 tablespoon liquid vegetable oil
  • Filling
  • 2 large firm bananas, diced
  • 1 cup lite syrup or 1 cup butter-flavored light syrup
  • 1 tablespoon Molly McButter or 1 tablespoon Butter Buds (or to taste)
  • 1 teaspoon rum extract (or to taste)


  1. Combine flour, oat bran,salt, and baking powder.
  2. Combine milk, egg whites and oil, mixing well.
  3. Add to oat bran mixture.
  4. Mix welll.
  5. Heat a 6 to 7 inch crepe pan or skillet over medium high heat; lightly spray with cooking oil before making each crepe.
  6. Pour about 1/4 cup batter onto hot prepared pan; Immediately tilt pan to coat bottom evenly.
  7. Cook 1 to 1/2 minutes or until top looks dry.
  8. Turn cook an additional minute.
  9. Repeat until all crepes are done.
  10. Keep warm.
  11. Note: It is important that your crepe batter is runny, otherwise your crepes with be heavy and thick.
  12. Just add a little water to the batter as you are cooking them, as it tends to thicken.
  13. Filling: In a small saucepan, put bananas, syrup and butter flavoring.
  14. Heat on low heat until hot but not boiling, add rum extract.
  15. Place a tablespoon of filling in center of each crepe and roll up, then placing seam side down.
  16. Note: You may want to double the filling ingredients so that you can have extra to top the crepes with.
  17. This was designed as a low fat, low cal recipe so it doesn't have as much filling as you might prefer.

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