Besides great taste, what makes these crepes better than other varieties? We’ve made a few substitutions and alterations from Martha Stewart’s original recipe. First, these crepes are going to be more filling and lend energy that sustains thanks to higher fiber. We replace white flour with 100% whole wheat flour. Second, we’re cutting the saturated fat (the type that clogs arteries) buy using skim milk and reducing the butter.
Ingredients (makes 4 servings of three 6-inch crepes each):
1 ½ cups skim milk
2 tablespoons butter
1 cup whole wheat flour
2 teaspoons sugar
pinch of salt
*optional toppings: fresh or frozen fruit, cottage cheese, maple syrup, ham & cheese
1. Place all ingredients in blender and mix for 30 seconds. A hand/immersion blender also works fine, as does whisking well in a large bowl. Allow batter to sit for 10 minutes.
2. Turn heat onto medium and allow griddle or pan to heat up, then lightly grease with minimal amount of butter or spray.
3. Pour ~1/4 cup of batter onto surface and wait for bubbles to form throughout pancake. Once edges are golden brown and little liquid remains in the center, pancake can be loosened around the edges with a spatula.
5. Flip pancake and cook other side for ~30 seconds. Remove from griddle with a spatula.
6. Repeat process until batter is gone.
7. Top crepes with desired toppings. Roll up as desired.
Amount per serving
% Daily Value*
Total Fat 8.3g 11%
Saturated Fat 3.2g 16%
Cholesterol 173mg 58%
Sodium 150mg 7%
Total Carbohydrate 32.8g 12%
Dietary Fiber 4g 14%
Total Sugars 6.8g
Vitamin D 16mcg 79%
Calcium 157mg 12%
Iron 2mg 11%
Potassium 332mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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