Low Fat Crepes Recipes

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.

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory 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.

Steps:

• Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
• If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.

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.