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Crêpes

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I love crêpes. They are super versatile, kid-friendly, and easy to make. We were introduced to crêpes by a lovely French exchange student named Hélène who stayed with my family for a summer when I was a child. Hélène and I recently reconnected after MANY years, and as it turns out she is a nutritionist! For years my family would make these on the weekends and fill them with different fruits. These can also be made with savory fillings like ham, cheese and vegetables. Spinach and cheese would also be “délicieux”! The major substitution in this recipe involves the flour. Instead of using all -purpose flour, I use a half and half mixture of all purpose flour and white whole wheat flour. The white whole wheat flour is very light in texture, flavor and looks very pale, making it very easy to add into crêpe batter. Once your family is used to this substitution you could use 1 cup of white whole wheat flour only.

One of the ways that we get some veggies into our breakfast is to make savory crêpes with tons of greens, mushrooms and some cream cheese sautéed until wilted and delicious. We roll this mixture into our crêpes for a nutrition packed breakfast that gets a serving or more of veggies into our day! Make two batches on the weekend to make weekday breakfasts a snap! This can even be a super quick dinner with your favorite savory fillings.

Suggested fillings: * fresh or frozen berries * fresh thinly sliced apple with cinnamon * jam * cream cheese * ricotta Cheese * hazelnut spread * peanut butter * chopped greens sautéed with favorite veggies and a few tablespoons of cream cheese

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
2 huevos
huevos
2
1 taza leche (o sustituto de leche)
leche
1
taza
o sustituto de leche
½ taza harina completa
harina completa
½
taza
½ taza ariana blanca
ariana blanca
½
taza
1 cucharada mantequilla, derretido (sustituir la margarina libre de lacteos)
mantequilla
1
cucharada
derretido
sustituir la margarina libre de lacteos
1 cucharada azúcar
azúcar
1
cucharada
¼ cucharadita sal
sal
¼
cucharadita
1 cucharada azucar en polvo (para polviar las crepes)
azucar en polvo
1
cucharada
para polviar las crepes

METODÓ

Whisk together eggs and milk until combined. Add in flour, melted butter, sugar and salt and whisk until it is the consistency of heavy cream (you may have to add a little extra milk). Coat a skillet lightly with cooking spray, and place over medium heat. Put about 1/4 cup of batter in the middle of the skillet and tilt the skillet in a circular motion so that the batter spread over a large area. Cook 1-2 minutes until lightly brown. Flip, place filling in middle, and cook another 1 minute. Remove from the pan and fold into quarters. For crêpes with sweet fillings, dust very lightly with confectioner’s sugar.

Tiempo de preparacion
10 min
Tiempo de cocinar
15 min
Sirve:
8-10 crêpes

Yum Ratings

😫😟😐😀😍 “These crêpes are really good!” —Zane, age 9
😫😟😐😀😍 “This are seriously delicious. I like that they can be sweet or savory.” —Daryle, a grownup
😫😟😐😀😍 “MORE! Please these are Super Yum!” —Claire, age 7
😫😟😐😀😍 “I'm going to teach my mom how to make these so we can make them every day!” —Ethan, age 5