Wednesday, April 3, 2013

Whole Wheat Crepes - Single Serve!

I am a fiend for lavish and buttery pastries, for dessert or breakfast or for a snack at 1am. The idea of a crepe always sounds so enticing to me. The buttery thin French pancake, slathered in butter and jam or nutella and bananas and caramel and powdered sugar and strawberries and nuts and and and---

---anyway, I have to often combat this desire for the buttery good things in life as I've been on a pursuit in the last year of my life to be a healthier person. So, while I will of course enjoy the sweet buttery things this world has to offer on occasion, I tend to enjoy kicking my day off with something healthier. Thankfully, that doesn't mean I can't have a plate full of delicious crepes.


If you're counting, all 4 of these crepes come to around 200 calories. So you still have so many calories left to fill these babies up with deliciousness and still have a breakfast in a super healthy calorie range! Bananas, jam, nut butter, scrambled eggs, yogurt, even hummus - so many possibilities.

And it's easy!

PS: I apologize in advance for the terrible photos. My DSLR is dead and I forgot to bring its charger to my new house... so, iPhone pictures it is.




Makes: about 4 crepes

Ingredients:

-1/2 tbsp coconut oil (or butter - haven't tried yet with other oils, but any that can withstand high heat will probably work as well)
-1/4 cup milk of your choice (I'm using skim dairy)
-1 egg
-1/8 cup whole wheat flour (AKA 2 tablespoons)
-Nonstick spray




Note: Depending on the kind of crepes you want to make (sweet or savory) you can add different flavorings to the crepes: salt, herbs, or a bit of vanilla or sugar. Up to you!


Directions:


1. Melt down your coconut oil or butter, being careful not to burn it. When melted, mix it in a small bowl with the egg and milk. Mix together with a fork or spatula until blended. (If you wanted to add vanilla, salt, herbs, etc, this would be the time to do so)


2. Add your whole wheat flour to the mixture. Mix together until most of the lumps are gone.

3. Heat a skillet on medium heat. Spritz it ever so lightly with nonstick spray. Once hot, pour about 2 tablespoons of the crepe mixture onto the pan. As soon as it hits the pan, pick your skillet up by the handle and sway it around so that the mixture can fill up as much space as possible and thin out.


4. After cooking for about 45 seconds to a minute, you lift the crepe out of the pan. If you've never made a crepe before, this might be very daunting as the crepe is so thin. But if it's cooked long enough, you should easily be able to slide a spatula underneath the crepe and lift it out of the pan and have it remain in one piece. And even if it rips a little, whatever. It will still taste good.

5. Repeat until all your crepes have been cooked!


After this point, assembly is all up to you. You can roll them up, stack them like a quesadilla, or crumple it into your mouth with a chaser of strawberry jam. Your choice. There is no wrong way to eat a crepe.

I, for one, like to roll them up like tiny little burritos.

Like so.


I filled half of mine with scrambled egg whites, and the other two with Greek yogurt and strawberry jam - and it came to a grand total of 280 all-healthy calories. With something that tastes this good, it almost doesn't even make sense.




But I don't question it. I just enjoy.

Hope you do too!


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