Monday, January 31, 2011


  • 1/2 almond or soy milk
  • 1/3 cup white whole wheat flour or all-purpose flour
  • 1/4 cup egg beaters, or 1 egg, lightly beaten
  • 1/8 teaspoon salt
  • 1 spritz of canola oil spray
  • 1-2 TBSP sugar free jelly
  • powdered sugar and/or sugar free maple syrup, optional
  1. For crepe batter, in a medium bowl, whisk together milk, flour, egg, oil spray, and salt until smooth.
  2. Lightly oil a 7- to 8-inch nonstick skillet with flared sides. Heat over medium-high heat. Remove from heat. Spoon in about 3 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds).
  3. Invert skillet over paper towels; remove crepe. Repeat with remaining batter to make 5 crepes, oiling skillet occasionally. Set crepes aside.
  4. When ready to eat, fill with 1 tsp jelly, melted chocolate or cream cheese and roll up. Sprinkle with powdered sugar and or top with maple syrup if desired.

Mine made 5 crepes. I ate 3 at a time, but the whole recipe wouldn't be bad either...

Nutrition (w/ SF jelly, per crepe)
Calories 40
Fat .5g
Sodium 25mg
Potassium 32mg
Carbs 8g
Fiber .5g
Protein 2g

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