Flourless Crepes
photo by Stephanie Y.
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
3 crepes
- Serves:
- 1-2
ingredients
- 1 large egg
- 1 tablespoon nonfat milk (could use any kind or even heavy cream)
- 1 teaspoon olive oil
- 1⁄8 teaspoon Splenda sugar substitute
- 1⁄8 teaspoon vanilla
directions
- Wisk all ingredients together till frothy. (Maybe 15-20 strokes).
- Heat a small non-stick skillet or crepe pan coated with cooking spray over medium heat.
- Pour 1/3 of batter (about 1/8 of a cup) into pan and swirl to coat. You want the entire bottom of the pan evenly covered. (If there are 'holes' in your batter take a little of the batter to fill in.).
- Cook about 1 min until nicely set and slightly browned - the top will look cooked.
- Flip to brown the second side.
- Remove from pan onto waiting plate and repeat until batter is gone.
- Fill with your choice of toppings - fruit, ricotta cheese, etc -- .
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Reviews
-
Nice crepe variation! Despite the addition of the vanilla and sugar, I still got more of an egg texture/flavor from them, so, for me, that gears me more towards using savory fillings (just a personal taste thing!). I did try with a sweet cheese filling, which was okay, but I am thinking that these would be really great with savory fillings or even using as a shell for a breakfast burrito. Thanks for sharing such a versatile recipe with endless options! PAC Spring '11
-
Nice! I loved this recipe except for one thing. The proportion was too small for me. i tried the three crepe recipe and i only got one crepe. I did the six crepe recipe and it got me two crepes. Also, i though the egg was to strong so i doubled the recipe, but still did one egg. Either way it still came out delicious! Thank you for this recipe. I will forever remember it.