Aren't crepes delicious? The yumminess of a pancake with the thin, stuff-ability of a tortilla. I like them plain, savory and of course... sweet ;-) YUM! Like every meal, I turned the "treat" into something a little more healthy by making whole wheat crepes stuffed with fresh berries and Greek yogurt.
Flipping the little tasties took a few tries for me, but once I got the hang of it, it was simple dimple!
Here's my recipe...
STRAWBERRY STUFFED WHOLE WHEAT CREPES
What you need:
3 eggs
1C whole wheat flour
1C milk of choice (I use unsweetened almond)
3/4C water
optional: 1TBSP honey
1tsp vanilla
1TBSP coconut oil
How to: Put all ingredients in a blender until smooth. Let stand for 10 minutes and blend again. Spray skillet with non-stick spray. Angle skillet and pour in enough batter to cover the whole skillet. Swirl the skillet until the batter covers skillet in a thin layer. Once it's golden on one side, very carefully flip (this part is tricky so you don't rip it). Cook about 1 minute on the other side.
Filling: 1/4C plain Greek yogurt mixed with 1/2C chopped strawberries. Mix with a little stevia and cinnamon & fill. Optional: mix in 1TBSP unsweetened cocoa powder.
OTHER FILLING IDEAS...
Treat: 1TBSP nut butter of choice mix with 1TBSP unsweetened cocoa powder, 1 packet Stevia & berries
Breakfast: scrambled eggs w/ veggies of choice. Top w/ avocado
Savory filling: a few slices of ham & 1 slice swiss cheese. Put in crepe while still hot. Top with 1/4C warm cream of mushroom soup (light).
No comments:
Post a Comment