EASY HEALTHY CREPE RECIPE
This easy crepe recipe is the perfect weekend breakfast recipe. These healthy crepes are made with oatmeal and egg whites for a heart healthy breakfast. This fool proof recipe makes the best savory or sweet crepes.
Provided by Becca Ludlum
Categories Breakfast
Time 20m
Number Of Ingredients 4
Steps:
- Coat a nonstick skillet or griddle with cooking spray; place over medium heat.
- In a blender, combine oats, eggs, vanilla, and cinnamon. Blend until smooth.
- Pour batter, about ¼ cup at a time, onto hot skillet.
- Cook crepes until bubbly on top and dry around edges, about 3 minutes.
- Turn and cook on other side approx. 2 minutes.
- Place on plate, top with yogurt, or fresh fruit, and roll.
Nutrition Facts : Calories 203 kcal, Carbohydrate 8 g, Protein 15 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 409 mg, Sodium 158 mg, Fiber 1 g, ServingSize 1 serving
HEALTHIER BASIC CREPES
I love this recipe because it is so simple to make. I have made it healthier by substituting whole wheat flour and 1% milk. I like to fill them with non-fat plain Greek yogurt and blueberries warmed in maple syrup. Yum!
Provided by MakeItHealthy
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together flour and eggs in a large mixing bowl. Gradually add milk and water, stirring to combine. Mix in butter and salt and beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto griddle. Tilt pan with a circular motion so batter coats the surface evenly.
- Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook other side. Serve hot with yogurt, maple syrup, and blueberries.
Nutrition Facts : Calories 278 calories, Carbohydrate 40.5 g, Cholesterol 109.8 mg, Fat 9.2 g, Fiber 4.1 g, Protein 10.9 g, SaturatedFat 4.7 g, Sodium 249.4 mg, Sugar 16.5 g
BASIC CREPES
Provided by Anne Burrell
Time 1h10m
Yield 18 crepes
Number Of Ingredients 6
Steps:
- Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.
- Crepes:
- Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
- Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
- When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
- YAY!
HEALTHY CREPES
A crepe recipe a friend gave me with healthier ingredients. Dress crepes as you wish. I'm a huge fan of FF plain yogurt with jam or nutella with bananas.
Provided by Megan Thieme
Categories Breakfast
Time 20m
Yield 13 crepes, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients in large bowl.
- Stir in wet ingredients and mix until smooth.
- Preheat pan on med. heat on stove.
- For each crepe, lightly spray pan and pour 1/4 cup of batter into pan. Rotate pan so that crepe is thin and even and flip once crepe is golden brown, depending on your preference. When other side is also golden brown, your crepe is done.
Nutrition Facts : Calories 253.7, Fat 3.6, SaturatedFat 1.1, Cholesterol 108.2, Sodium 445.9, Carbohydrate 43, Fiber 5.5, Sugar 3.6, Protein 14.2
HEALTHIER BASIC CREPES
This is my adaptation of Recipe # 55172. Unsweetened soy milk is best. (I'm lactose intolerant.) Reduce the sugar if you use sweetened soy milk. For vegetable crepes, omit vanilla and reduce or omit sugar. (It does not need salt, but if you must, you can add a pinch of salt.) For what it's worth, I am using an old Wagner cast iron frying pan, that's so worn I can't read the markings, but it measures 8 3/4" wide at the top (inside dimension), and cooking on a Frigidaire glass/ceramic cooktop. I started with the element set at 4 and then reduced it to 3.5 after the first 2 or 3 crepes.
Provided by Lianna Banana
Categories Breakfast
Time 35m
Yield 8 crepes, 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 112.6, Fat 5, SaturatedFat 1, Cholesterol 79.3, Sodium 39.5, Carbohydrate 12.6, Fiber 1.7, Sugar 3.5, Protein 4.9
HEALTHIER BASIC CREPES
I love this recipe because it is so simple to make. I have made it healthier by substituting whole wheat flour and 1% milk. I like to fill them with non-fat plain Greek yogurt and blueberries warmed in maple syrup. Yum!
Provided by MakeItHealthy
Categories Crepes and Blintzes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together flour and eggs in a large mixing bowl. Gradually add milk and water, stirring to combine. Mix in butter and salt and beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto griddle. Tilt pan with a circular motion so batter coats the surface evenly.
- Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook other side. Serve hot with yogurt, maple syrup, and blueberries.
Nutrition Facts : Calories 278 calories, Carbohydrate 40.5 g, Cholesterol 109.8 mg, Fat 9.2 g, Fiber 4.1 g, Protein 10.9 g, SaturatedFat 4.7 g, Sodium 249.4 mg, Sugar 16.5 g
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