Low Fat Crepe Recipes

HEALTHIER BASIC CREPES

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.

EASY HEALTHY CREPE RECIPE

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.

LOW-CARB SAVORY BREAKFAST CREPES

Steps:

• Combine cream cheese, eggs, almond flour, and almond milk in a blender. Blend until smooth, 30 seconds to 1 minute.
• Heat an 8-inch nonstick skillet over medium heat for about 2 minutes. Pour in 3 tablespoons of crepe batter and swirl until it covers the bottom of the skillet. Cook until lightly browned, about 1 minute per side. Transfer to a plate to cool and cover with parchment paper or a paper towel. Repeat until you have cooked 4 crepes.
• Cook pepper and onion in the same skillet until onions are translucent, about 3 minutes. Add spinach and mushrooms and cook until spinach is slightly wilted, 2 to 3 minutes. Add eggs; season with salt and pepper. Scramble until eggs reach desired consistency, about 2 minutes. Top with Cheddar cheese.
• To assemble the crepe: Place scrambled egg mixture down the center of 2 crepes and fold over from each side. Reserve remaining crepes for later use.

LOW-FAT, LOWER CALORIE AND GREAT-TASTING CREPES

Steps:

• Prepare 8-9 inch diameter saute pan by heating on low heat on stove.
• Beat eggs together with milk using whisk.
• Add vanilla extract and Splenda and continue to blend.
• Add flour in increments, blending into the mixture.
• Drizzle melted margarine into batter, continuing to blend with whisk. Set aside.
• Turn heat up to medium on saute pan, and spray lightly with cooking spray for the first crepe. If the cooking spray turns brown, the pan is too hot. The spray should remain a clear color.
• Add 1/4 to 1/3 cup of the batter to the center of the pan. Pick up the pan and swirl the batter to where it forms a circle. (A circular crepe takes practice. The key is to keep the batter thin and uniform in the pan.).
• When the outside of the crepe's edges start to brown and the top of the crepe is no longer a wet appearance, flip the crepe over. Let it cook just a minute more so it's cooked through. Remove from pan onto a plate. Flip the crepe into a half, then another half, where it forms a quarter of a circle shape.
• Continue the steps above until all the batter has been used.

LOW-FAT CREPES

Steps:

• Combine all ingredients mix until smooth. Use a non-stick pan (no oil needed) heat over medium-high heat.
• Spoon 3 Tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly and thinly.
• Cook until edges begin to brown. Turn crepe over and cook until lightly browned.
• Remove crepe to plate to cool. Repeat process with remaining batter.
• Spray with spray butter, lightly dust with powdered sugar and cinnamon -- and ROLL.

3 INGREDIENT LOW CARB CREPES

Steps:

• Mix all ingredients with a stick blender or in a food processor/power blender. Your batter will be very liquid.
• Heat some butter in a non-stick pan, pour in some batter and swirl it around until it is evenly distributed.
• Fry on a medium heat until the top has firmed up. Flip over and fry the other side.
• Continue until all batter is used up.

LOW FAT CREPE

Steps:

• Gently spoon flour into measuring cup and level with the back of a knife. Put flour and salt in a medium bowl and stir with a hand whisk. Make a well in the center of the flour mixture and add egg. Whisk egg and flour while pouring milk into bowl, stirring well to combine
• The batter should be free of lumps. Let stand for 5 minutes.
• Spray an 8-inch nonstick skillet with nonstick cooking spray. Heat skillet on medium high. Add a 1/4 cup of batter to hot skillet and swirl around the pan to cover as much of the bottom of the skillet as possible. As the edges cook, use a spatula to lift the edges of the crêpe. After about 1 minute, flip the crêpe over and cook for a further 30 seconds. Transfer to a plate and start over until the batter is done. This should yield about 6 crêpes, so probably serves 2 or 3.
• Enjoy with a sprinkling of confectioners sugar and a squeeze of lemon, or use the crêpes as the base for a fruity filling.

SKINNY, EASY PEAS-Y (BASIC) CREPE

Steps:

• Simply add your ingredients into a blender in the following order: milk, water, sugar, vanilla, and flour. In a small bowl, crack the eggs to ensure shells are not in your food!
• Add the eggs to the blender and turn it on. Allow your ingredients to blend until a smooth consistency is reached. For best results, allow the mixture to sit in the refrigerator for 30-60 minutes.
• When ready to cook crepes, allow the skillet to warm over medium heat. Measure ¼ cup and pour into the warmed skillet. After the crepe has slightly bubbled and has slightly started to come away from the pan (i.e.-it's no longer stuck to the bottom of the pan), flip and let the other side cook for 20-30 seconds. Continue to process for 7 more crepes & enjoy!