Or Whatever You Do · by Nicole Johnson★ 4.8
Corn Crepes
NUTRITION · PER SERVING25M COOK
CAL 7%·PRO 8%
CARBS 13G36% OF CAL
1G FIBER0G ADDED0G INTRINSIC11G OTHER2G TOTAL SUGAR
FAT 9G54% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin, tender corn-and-flour crepes that work like homemade tortillas. These are ideal for enchiladas or as a base for other fillings.
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View the full recipe on Or Whatever You Do →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 large eggs
- 1 cup milk
- 1/2 cup flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 2 teaspoon butter, melted
- 3 tablespoons vegetable oil
At a glance
PER SERVING · TIME 25M
CAL 7%·PRO 8%
CARBS 13G36% OF CAL
1G FIBER0G ADDED0G INTRINSIC11G OTHER2G TOTAL SUGAR
FAT 9G54% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 187mg
- Total sugar
- 2g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 47mg
- Calcium
- 46mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 187MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.