Healthy Crepes
Crepes can be such a great meal for the entire family. The traditional crepe includes refined flour, butter, salt, and sugar. I’ve been experimenting with crepes for years. Growing up, I loved my stepmother's amazing crepes and while I LOVE her recipe, I wanted to find a healthier version.
These are easy to make, high protein, delicious, and so good!
The trick with these is to make the batter the night before and when cooking them, eat the moment they come off the pan! I love avocado and little honey on them or granola with monkfuit syrup inside. You can add things like cinnamon, vanilla, cocoa nibs, monkfuit, or naked peanut butter to the mix before you blend to add a little flavor. They are also a great alternative to flour tortillas. I often make a pesto crepe quesadilla for lunch. SO GOOD!
2 CUPS MILK (ANY KIND- I USE ALMOND)
3 EGGS
2 TBSP CHIA SEEDS
1 CUP OAT FLOUR
2 TBSP OIL (I USE COCONUT)
DASH OF SALT
OPTIONAL: 1 TBSP MONK FRUIT OR HONEY
Add all ingredients to your blender and blend. The trick to a good crepe is letting the pan warm slowly and not getting it too hot. I put a small dab of coconut oil in the center of the pan and pour in 1/4- 1/2 cup of batter. Pick up the pan and make circular motions to coat the entire bottom of the pan with the batter. They cook pretty quickly. This mix works best if it sits overnight to let the chia and oats work their magic. Makes a total of 3 1/4 cups batter = 1060 calories, 1/4 cup crepe = 81 calories, 1/2 cup crepe =160 calories.
The trick with these is to make the batter the night before and when cooking them, eat the moment they come off the pan! I love avocado and little honey on them or granola with monkfuit syrup inside. You can add things like cinnamon, vanilla, cocoa nibs, monkfuit, or naked peanut butter to the mix before you blend to add a little flavor. They are also a great alternative to flour tortillas. I often make a pesto crepe quesadilla for lunch. SO GOOD!
2 CUPS MILK (ANY KIND- I USE ALMOND)
3 EGGS
2 TBSP CHIA SEEDS
1 CUP OAT FLOUR
2 TBSP OIL (I USE COCONUT)
DASH OF SALT
OPTIONAL: 1 TBSP MONK FRUIT OR HONEY
Add all ingredients to your blender and blend. The trick to a good crepe is letting the pan warm slowly and not getting it too hot. I put a small dab of coconut oil in the center of the pan and pour in 1/4- 1/2 cup of batter. Pick up the pan and make circular motions to coat the entire bottom of the pan with the batter. They cook pretty quickly. This mix works best if it sits overnight to let the chia and oats work their magic. Makes a total of 3 1/4 cups batter = 1060 calories, 1/4 cup crepe = 81 calories, 1/2 cup crepe =160 calories.