Sunday, October 16, 2011

BREAKFAST/DESSERT: Awesome, amazing, easy-to-make, low-fat crepes

I had an unnatural fear of making crepes; I couldn't possibly figure out how to make the thin, chic-er, and tastier version of the pancake - it turns out I was very wrong.  This recipe is easy, healthy, and can be turned into a savory crepe by simply omitting the vanilla and sugar.

 Serving Size: 4 crepes

  • 1/2 cup white whole wheat flour (try the Trader Joe's version - or just use whole wheat flour)
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 tbsp vanilla
  • 1-2 tsp brown sugar
  • 1/4 tsp baking soda
  • dash of salt 
  • Mix wet ingredients and dry ingredients seperately
  • Mix wet and dry ingredients together 
  • Heat medium sized pan on medium heat
  • Lightly grease pan (I prefer cooking spray)
  • Pour 1/4 of batter into pan
  • Swirl batter around quickly to ensure that the crepe batter is spread out as thinly as possible
  • Wait approximately one-two minutes, or until you can visually see that the batter is not soft
  • Use a flat spatula to carefully lift the crepe from all sides - flip and let the other side cook for 30-60 seconds
  • Enjoy!
  • My favorite toppings include a thin layer of cream cheese spread on 1/2 of the inside of the crepe and chopped strawberries and syrup on top of the folded crepe

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