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Thursday, February 2, 2012

Crepes

Ingredients:

2/3 cup whole wheat pastry flour
1/3 cup unbleached all purpose flour
2 eggs
1 cup low-fat or non-fat milk
½ cup water
Pinch salt
Optional: 1 tbsp butter or oil (I omit)



Filling options:


-Nutella & banana (for a healthier version mash a ripe banana with 1/2 tbsp cocoa)
-Mix 2 tbsp light cream cheese + 1 tbsp honey
-Berry compote (Simmer fresh or frozen berries over low heat until syrup-like then blend. Add sugar, honey, or maple syrup to taste.)
-Pure maple syrup
-Honey-butter (1:1 ratio of honey & butter + cinnamon, to taste)

Directions:


1. Mix milk, eggs, flour, water, butter, and salt. Process in a blender.
2. Cover and leave in the fridge for 1 hour (bubbles will subside, so tearing is less).
3. Heat a lightly greased non-stick skillet. Pour enough crepe batter to thinly line the bottom of the pan and swirl to evenly distribute. Cook for 1 minute on medium-high heat or until bubbles start to burst the crepe surface. Flip and cook for 30 more seconds. Repeat with the remaining batter.
To make ahead:
You can stick the crepes on a plate in a barely warm (200°F) oven, where they’ll stay warm until you are ready to assemble them. Line wax paper between them to keep them from sticking, and cover with foil.

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