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  Recipe by Mayo Clinic

Serves: 1


  • ½ cup whole wheat flour
  • 2 egg whites
  • ½ cup skim milk
  • 1 pinch salt
  • 1 tablespoon vegetable oil
  • ½ cup mixed frozen berries, thawed and drained
  • 1 tablespoon confectioners’ sugar for dusting


Whisk together the wheat flour, egg whites, milk, salt, and oil in a large bowl until smooth.

Lightly coat a skillet with cooking spray and place over medium heat. Pour ¼ cup of the batter into the skillet. Tilt the pan in a circular motion to allow the batter to spread to the edges. Cook until the bottom is light brown, about 2 minutes. Flip the crepe and place 2 tablespoons of the mixed berries in the center of the crepe; cook another 2 minutes. Fold the crepe in half and remove with a spatula to a serving plate. Dust with confectioners' sugar and serve.
  Egg-White Crepes

Nutrition Facts 
1 serving
Amount Per Serving
Total Fat
7.6 g
     Saturated Fat
1.2 g
     Polyunsaturated Fat
-- g
     Monounsaturated Fat
-- g
1 mg
276 mg
272 mg
Total Carbohydrate
33 g
     Dietary Fiber
4.7 g
9.8 g
10 g

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