Healthier Basic Crepes
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
8 crepes
- Serves:
- 8
ingredients
- 22.18 ml extra virgin olive oil
- 3 large eggs
- 29.58 ml sugar
- 1.23 ml vanilla
- 177.44 ml soymilk (unsweetened)
- 14.79-29.58 ml water (optional)
- 177.44 ml whole wheat flour, sifted
directions
- Add the first five (5) ingredients to the blender, and blend.
- Add the flour, half at a time, while blending.
- If the batter is too thick, add the water, 1 tablespoonful at a time, re-blending after adding.
- Heat an 8 or 9 inch frying pan over medium heat. (Careful to not get it too hot!).
- Spray with pan spray or very lightly coat inside of pan with olive oil. (If it smokes, the pan is too hot.).
- Pour 1/4 to 1/3 cup of batter into pan and quickly tilt pan all around to cover all of bottom of the pan.
- Batter should be a thin layer on the bottom of the pan.
- Cook until top is no longer wet, and underside is golden brown.
- No need to turn the crepe over. (But if crepe should begin to get too dark on the bottom, quickly turn it and smooth it with the spatula and cook for just a few more seconds, then remove. Be sure to lower the heat if this happens.).
- Serve filled with fresh berries, mashed and lightly sugared -- or your favorite dessert crepe filling.
- Top with your choice of whipped toppings.
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RECIPE SUBMITTED BY
I am on a very low sodium version of the D.A.S.H. diet to control my hypertension. Because of this, I have to cook everything from scratch, as canned foods, prepared mixes and ready-made food all have too much sodium in them. Fortunately, my mother was one of those cooks who could always make good food by throwing together a little of this and a little of that -- most of the time without measuring ingredients -- and I seem to have inherited her knack for cooking.