Healthier Basic Crepes Recipes

EASY HEALTHY CREPE RECIPE

Easy Healthy Crepe Recipe image

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

Time 20m

Number Of Ingredients 4

Ingredients

½ cup oats (gluten free, rolled oats)
5 eggs (or egg whites)
1/2 tsp vanilla
1/2 tsp cinnamon

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

BASIC CREPES

Basic Crepes image

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Provided by JENNYC819

Categories Breakfast and Brunch Crepes Sweet

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

Steps:

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g

HEALTHIER BASIC CREPES

Healthier Basic Crepes image

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

Ingredients

1 1/2 tablespoons extra virgin olive oil
3 large eggs
2 tablespoons sugar
1/4 teaspoon vanilla
3/4 cup soymilk (unsweetened)
1 -2 tablespoon water (optional)
3/4 cup whole wheat flour, sifted

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

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