Whole Wheat Crepes

11 Jul

I discovered crepes today & I am totally in love with them.  The best thing about crepes is they can be for absolutely any meal of the day, ESPECIALLY DESERT!  You can add fruits, veggies, meats, anything!  I may even use this recipe as a tortilla substitute from now on.  This recipe was derived from the Tone It Up girls but is completely revamped as I was missing 4 of their ingredients, but these turned out amazing.

Ingredients (please note I rarely measure so these amounts are approximate):

  • 1 cup whole wheat flour
  • 3 dashes sea salt
  • 1/3 cup water
  • 1/4 cup egg whites
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon 100% pure maple syrup
  • 1 1/2 cups of skim milk
Directions:
  1. In large bowl (preferably one with a lid), combine flour & sea salt
  2. Mix in water
  3. Add egg whites, Greek yogurt & maple syrup & mix until it is a nice batter (it will be extremely thick & not runny at this point, DO NOT ADD MILK YET)
  4. Put mixture in freezer for 15-20 minutes while you prepare the ingredients for your crepes (For these crepes I sautéed mushrooms & asparagus with scrambled egg whites & feta cheese)
  5. Once batter has cooled in freezer put batter in blender pitcher & add milk (stir as much as you can before blending) & bled on medium until your crepe batter is runny & no longer chunky (if more milk is needed add & blend again)
  6. Heat pan over medium/high heat & spray with olive oil spray
  7. Once pan is hot pour batter in pan & tilt the pan so the batter runs to the edges (put pitcher of batter into fridge)
  8. Cook crepe until the batter is no longer runny, then flip (depending on how hot your skillet is this will take about 4 minutes per side)
  9. Remove crepe from pan, add your favorite ingredients & enjoy!
  10. If making more than 1 crepe respray pan with olive oil spray each time
This recipe makes about six 6″-7″ crepes.
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