WHOLE WHEAT HIGH FIBER CREPES
I love these crepes. But if you're looking for a super thin French type crepe then these may not be for you. These were tweaked for health, not taste. I still think they taste good though. You could eat them with any filling. But our family loves them with fruit sauce. I use a mixture of fruit cooked in some water with sugar to taste and thickened with cornstarch (I make this in the microwave while I make the crepes). I've eaten these with cheese or veggie filling too. Sometimes we also add cool whip, or dip the crepes in sugar or syrup.
Provided by Monica
Categories Breakfast
Time 30m
Yield 9 crepes, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in blender or mixer and beat well.
- Let stand 1 hour for perfect crepes. I usually don't do this, but they are nicer when I do.
Nutrition Facts : Calories 697.2, Fat 35.2, SaturatedFat 15.9, Cholesterol 381.9, Sodium 391.8, Carbohydrate 70.4, Fiber 13, Sugar 1.1, Protein 30.4
BUCKWHEAT CREPES
These savory buckwheat crepes go well with any sort of condiments. I like to put some cheese in a line across the center and fold both sides in to look like a wrap.
Provided by IGumanoid
Categories Crepes and Blintzes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Whisk eggs, sugar, and salt together in a large bowl. Pour in milk and whisk to combine. Gradually add 1 1/2 cups plus 2 1/2 tablespoons buckwheat flour and whole wheat flour, whisking to combine. Don't be afraid if the mixture looks too watery; it works well. Stir in 1 tablespoon vegetable oil.
- Heat a frying pan over medium-high heat. Brush the bottom with a little oil and pour in 1 ladle of batter in a swirl, so it spreads evenly into a thin layer. Cook until bubbles form and crepe is browned on the bottom, 1 to 3 minutes, then flip and repeat on the other side. Remove to a plate and repeat to cook remaining crepes, adding more oil as needed.
Nutrition Facts : Calories 124 calories, Carbohydrate 18.2 g, Cholesterol 37.9 mg, Fat 3.9 g, Fiber 2.4 g, Protein 5.3 g, SaturatedFat 1.2 g, Sodium 30.6 mg, Sugar 3 g
BASIC WHOLE WHEAT FRENCH CREPES
These can be used for desserts, breakfasts, snacks, even the main course! The batter needs to be refrigerated for at least 1 hour before cooking.
Provided by Sharon123
Categories Breakfast
Time 8m
Yield 12 7inch crepes
Number Of Ingredients 5
Steps:
- Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.
- In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds.
- Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute.
- Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds.
- Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.
- Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
- Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
- Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.
- Cook until the crepe edges are golden brown-about 1 minute.
- Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
- Transfer to a warm plate.
- Repeat with the remaining batter, rebuttering the skillet when necessary.
- *At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
- Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
- Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0°F.
- Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans.
- Enjoy!
Nutrition Facts : Calories 54.9, Fat 3.7, SaturatedFat 1.9, Cholesterol 53.5, Sodium 73.2, Carbohydrate 3.1, Fiber 0.4, Sugar 0.1, Protein 2.5
HEALTHIER BASIC CREPES
I love this recipe because it is so simple to make. I have made it healthier by substituting whole wheat flour and 1% milk. I like to fill them with non-fat plain Greek yogurt and blueberries warmed in maple syrup. Yum!
Provided by MakeItHealthy
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 278 calories, Carbohydrate 40.5 g, Cholesterol 109.8 mg, Fat 9.2 g, Fiber 4.1 g, Protein 10.9 g, SaturatedFat 4.7 g, Sodium 249.4 mg, Sugar 16.5 g
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- Place all ingredients in a blender and blend until smooth. If batter is thick (like pancake batter), add a tablespoon or two of milk to thin it out.
- Pour 1/4 cup batter into the skillet. Lift and tilt the pan in a circular motion to coat the bottom with batter.
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Servings 8Total Time 1 hr 45 minsCategory Brunch,Breakfast,Dessert
- Put milk, flour, egg and salt in a blender jar; cover and blend on high speed until smooth. Refrigerate at least 1 hour and up to overnight; whisk just before using. (The batter should be the consistency of heavy cream—thin with a little water if it’s too thick.)
- Lightly brush an 8-inch nonstick skillet with a small bit of the oil; warm over medium heat. until oil shimmers. Pour 2 ½ Tbsp batter into pan; swirl to cover bottom of skillet. Cook until top looks dry and underside is golden, 1-2 minutes.
- Loosen crepe edges carefully with a thin spatula; flip and cook 1 more minute. Slide crepe out of pan; set aside and keep warm.
- Repeat with remaining batter, brushing pan with a tiny bit of remaining oil as crepes start to stick.
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