Prep 15 mins
Cook 25 mins
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.
- 2 tablespoons all-purpose flour
- 3⁄4 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
- 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)
- Combine flour, oat bran,salt, and baking powder.
- Combine milk, egg whites and oil, mixing well.
- Add to oat bran mixture.
- Mix welll.
- Heat a 6 to 7 inch crepe pan or skillet over medium high heat; lightly spray with cooking oil before making each crepe.
- Pour about 1/4 cup batter onto hot prepared pan; Immediately tilt pan to coat bottom evenly.
- Cook 1 to 1/2 minutes or until top looks dry.
- Turn cook an additional minute.
- Repeat until all crepes are done.
- Keep warm.
- Note: It is important that your crepe batter is runny, otherwise your crepes with be heavy and thick.
- Just add a little water to the batter as you are cooking them, as it tends to thicken.
- Filling: In a small saucepan, put bananas, syrup and butter flavoring.
- Heat on low heat until hot but not boiling, add rum extract.
- Place a tablespoon of filling in center of each crepe and roll up, then placing seam side down.
- Note: You may want to double the filling ingredients so that you can have extra to top the crepes with.
- This was designed as a low fat, low cal recipe so it doesn't have as much filling as you might prefer.