I love crepes but haven’t had them for a very long time because I always figured they were bad for me. However, my sister and dad came into town this past week and wanted some crepes. Since I didn’t want to be left out, we decided to try to make them healthier so I could have one too. They came out very well in my opinion. To me they still had the same texture and taste. Try it out and let me know what you think. By the way, this recipe makes 28 crepes so you can freeze what you won’t eat within the next 2 or 3 days.
The recipe is as follows: Makes 28 crepes
7 whole eggs
6 full tbsp Splenda (or whatever sweetener you prefer)
2 cups unbleached white flour
2 cups of unbleached white whole wheat flour
Vanilla to taste
3 cups 2% milk
1 cup water (or seltzer)
Optional: Fiber packet
In a mixer, combine eggs, flour, (optional fiber), and sugar. Then add vanilla, milk and water. You want it to be pretty thin (not thick like pancake batter). Preheat your pan. Once the mixture is fully mixed, cook in a pan with Pam spray before each ladle. The amount that you ladle into the pan depends on the size of your ladle and pan. Remember these are supposed to be thin, not like pancakes so make sure you don’t put too much in the pan at once. Typically one ladle should be enough. Once you pour the one ladle in, swirl the pan around to make sure you coat the entire bottom of the pan. Then flip the crepe when the edges all around look cooked. Repeat until you cook up the entire mixture you made.
For the filling:
1 lb of low fat cottage cheese 1% milk fat
4 individual packet of Splenda (you can use any kind of sweetener that you like best)
4 tbsp light cool whip
Blend the low fat cottage cheese with the Splenda until smooth. Scoop the cottage cheese out into a bowl and fold in the 4 tbsp of light cool whip.
Spoon 1 or 2 tsp of mixture onto your crepe with fresh blueberries, strawberries, or whatever kind of fruit you like, roll up and enjoy!
Total Fat: 3 g
Carbohydrates: 15 g
Dietary Fiber: 1 g (If no extra fiber was added)
Sugar: 2 g
Protein: 7 g