Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all ingredients in a blender, and blend until very smooth. Let the batter rest at room temperature 30 minutes to an hour. When ready to use, blend the ingredients one more time. | 2. Heat a well-seasoned crepe pan or small skillet over medium - low heat. Coat with a vegetable oil cooking spray (I use olive oil in a Misto sprayer). When the pan is hot, add about 1/4 cup crepe batter. Tilt the pan, rotating so the batter is evenly distributed. Cook until the crepe appears dry, then turn and cook on the opposite side. Remove. Spray the pan again, if needed, and repeat until all the batter has been used. | 3. Lay the cooked crepes separately on a clean, lint-free towel until cooled. Store crepes between sheets of wax paper or plastic wrap until ready to use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg				-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
buttermilk	1	cup	low fat	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
garbanzo flour	2	cups		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.