Comments on: Vegetarian whole-wheat crepes

By: LisaRene

LisaRene — Wed, 26 Mar 2008 16:46:33 +0000

Lovely contribution! Great job for a first time at crepes. I’ve never made them myself but am amazed when I see paper thin, perfect crepes served in restaurants.

I eat breakfast every day after my workout. My most common is what I call “best breakfast” one piece of fruit chopped up and placed in a bowl then covered with half of a container of soy yogurt and 1/3 cup homemade granola. Just under 300 calories and tastes a bit like a fruit cobbler

By: Kevin

Kevin — Tue, 11 Mar 2008 02:42:42 +0000

Those crepes look good.

By: Deborah

Deborah — Mon, 10 Mar 2008 21:41:28 +0000

I’ve made crepes once, but it was about 10 years ago! I really need to try again, and I love the whole wheat version.

By: Peter

Peter — Mon, 10 Mar 2008 01:00:03 +0000

Good job Ben…I personally have “issues” with a lot of pancake recipes as there are a lot of delicte steps involved. Well done on a great looking batch of crepes.

By: Jen of a2eatwrite

Jen of a2eatwrite — Sun, 09 Mar 2008 20:48:29 +0000

Here it is:

Jen’s Crepes

Print Recipe

Ingredients

3/4 cup whole wheat pastry flour
1/2 tsp salt
1 tsp baking powder
1 TBS powdered sugar

2/3 cup nonfat milk
1/3 cup water
1 egg
2 egg whites
1/2 tsp vanilla extract

Nutritional Info

Fat: 1.1g
Carbohydrates: 13.8g
Calories:84.6
Protein: 4.8g

Sift (or pulse in a food processor) the dry ingredients.

In a separate bowl, beat egg and egg whites, and add milk/water mixture and vanilla extract.

Combine the two and whisk, but don’t over stir.

Heat a nonstick pan to medium high heat. After pan has heated, turn it down to medium.

Lightly spray with butter spray, such as pam. Take a soup ladle, and swirl about 3/4 of a ladle into the frying pan. Turn the pan, as you would when making an omelette, so that a thin coating of the batter covers the pan.

Cover the pan. Wait about 30 seconds. Give another 1-second spray of the spray on the surface of the crepe. Flip the crepe over. Cook for about another 5 – 10 seconds, uncovered. Makes 6 large crepes.

Note: if you’re using an actual crepe pan for this, use a 1/4 cup measure instead and fill it a little shy. That will make 12 – 14 small crepes.

Number of Servings: 6

Recipe submitted by SparkPeople user JENSHAINES.

By: Mansi

Mansi — Sun, 09 Mar 2008 20:47:51 +0000

OMG Ben!! this is like the best breakfast ever!! Those crepes really look nice, and savoury crepes are my favorites, esp the ones in IHOP:)

Thanks so much for preparing a balanced breakfast meal for my event! I owe you one:)

By: Jen of a2eatwrite

Jen of a2eatwrite — Sun, 09 Mar 2008 20:08:08 +0000

Hey Ben! I make crepes most weekends. I’ll send you my recipe. They’re whole wheat, but using whole wheat pastry flour makes an enormous difference. I also find that using a 12″ skillet and about 7/8 of a ladleful of batter works best. And lots of cooking spray, or butter, if you prefer. My family’s fave choices on the crepes? Either smoked salmon and sour cream, or cottage cheese, berries and tsp of sugar, fruit and a tsp of maple syrup and sour cream, yogurt and berries, the combinations are endless. Another secret to the perfect crepe is having the pan just the right temp. Congrats on joining the crepe-making world!

By: courtney

courtney — Sun, 09 Mar 2008 19:14:28 +0000

These are my type of breakfasts.Normally I would put these in omlettes, but why not crepes?