HEALTHIER BASIC CREPES
I love this recipe because it is so simple to make. I have made it healthier by substituting whole wheat flour and 1% milk. I like to fill them with non-fat plain Greek yogurt and blueberries warmed in maple syrup. Yum!
Provided by MakeItHealthy
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together flour and eggs in a large mixing bowl. Gradually add milk and water, stirring to combine. Mix in butter and salt and beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto griddle. Tilt pan with a circular motion so batter coats the surface evenly.
- Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook other side. Serve hot with yogurt, maple syrup, and blueberries.
Nutrition Facts : Calories 278 calories, Carbohydrate 40.5 g, Cholesterol 109.8 mg, Fat 9.2 g, Fiber 4.1 g, Protein 10.9 g, SaturatedFat 4.7 g, Sodium 249.4 mg, Sugar 16.5 g
THE BEST CREPES
Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.
Provided by Food Network Kitchen
Time 8h30m
Yield 15 crepes
Number Of Ingredients 8
Steps:
- Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
- Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
- Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
- For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.
LOW-FAT CREPES
these low-fat crepes were produced while trying to find alternatives.....this makes about 8 (for one or two people). spray crepes with spray butter and a lite dusting of powdered sugar and cinnamon....and ROLL
Provided by adrien_kantner
Categories Breakfast
Time 10m
Yield 8 crepes, 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients mix until smooth. Use a non-stick pan (no oil needed) heat over medium-high heat.
- Spoon 3 Tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly and thinly.
- Cook until edges begin to brown. Turn crepe over and cook until lightly browned.
- Remove crepe to plate to cool. Repeat process with remaining batter.
- Spray with spray butter, lightly dust with powdered sugar and cinnamon -- and ROLL.
Nutrition Facts : Calories 410.2, Fat 4.3, SaturatedFat 0.7, Cholesterol 2.5, Sodium 120.9, Carbohydrate 81, Fiber 3.1, Sugar 42.5, Protein 12.8
LOW-FAT, LOWER CALORIE AND GREAT-TASTING CREPES
We love crepes, but not so much the heavy calories and fat from a traditional crepe recipe. This recipe creates the same consistency crepe as you'd want for breakfast, skip the Splenda for a dinner crepe, and it's super easy, too.
Provided by Ldrumhell
Categories Breakfast
Time 30m
Yield 16 crepes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare 8-9 inch diameter saute pan by heating on low heat on stove.
- Beat eggs together with milk using whisk.
- Add vanilla extract and Splenda and continue to blend.
- Add flour in increments, blending into the mixture.
- Drizzle melted margarine into batter, continuing to blend with whisk. Set aside.
- Turn heat up to medium on saute pan, and spray lightly with cooking spray for the first crepe. If the cooking spray turns brown, the pan is too hot. The spray should remain a clear color.
- Add 1/4 to 1/3 cup of the batter to the center of the pan. Pick up the pan and swirl the batter to where it forms a circle. (A circular crepe takes practice. The key is to keep the batter thin and uniform in the pan.).
- When the outside of the crepe's edges start to brown and the top of the crepe is no longer a wet appearance, flip the crepe over. Let it cook just a minute more so it's cooked through. Remove from pan onto a plate. Flip the crepe into a half, then another half, where it forms a quarter of a circle shape.
- Continue the steps above until all the batter has been used.
CREAMY (AND LOW FAT?!) SHRIMP CREPE FILLING
Well, I tagged toni gifford's Recipe #106966 in Please Review My Recipe, and I didn't see anything that inspired me for filling...sooooo I modified my Recipe #211482 a bit to create this delectable filling :) mmmmm it's creamy and delicious and (somewhat) healthy?? The French would not approve.
Provided by Stephanie Z.
Categories European
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Spray a nonstick pan with cooking spray. Saute onions and celery over medium-low heat, stirring occasionally. Set aside.
- Melt the butter in a pan over medium-low heat. Stir in the flour and nutmeg until smooth.
- Gradually stir in the milk. Cook until smooth and thickens a little.
- Add the cheese, and stir until melted.
- Add sauted vegetables, tomato, shrimp, and parsley, stirring to coat.
- To assemble, place one crepe on a dinner plate and spoon seafood and sauce down the middle. Roll crepe and repeat.
- Makes enough filling for 3-4 crepes, depending on how full you like them.
Nutrition Facts : Calories 192.7, Fat 4.8, SaturatedFat 2.6, Cholesterol 82.3, Sodium 222.6, Carbohydrate 11.1, Fiber 0.6, Sugar 1.3, Protein 16.7
LOW-FAT APPLE CREPES
My sister-in-law came up with this idea when she put applesauce on her son's waffles instead of syrup.
Provided by Tina Lynn
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute apples over medium heat in butter until slightly soft.
- Add applesauce and sugar.
- Lower heat and reduce liquid to 1/2-3/4.
- If you are not counting calories add 1/2 pint heavy whipping cream and reduce as before.
- Mix remaining ingredients.
- It should be a thin batter.
- Place enough batter to just coat the bottom of 10" skillet over medium heat.
- Cook crepe on one side only.
- Roll crepe around small amount of apple filling.
- Place a small dollop of filling on the top of the rolled crepes.
Nutrition Facts : Calories 254.4, Fat 4.7, SaturatedFat 2.2, Cholesterol 14.5, Sodium 433.6, Carbohydrate 50.5, Fiber 3.2, Sugar 13.6, Protein 3.6
CREPES
Make and share this Crepes recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 15m
Yield 7 crepes
Number Of Ingredients 5
Steps:
- Combine flour, milk, eggs, and oil.
- Add salt.
- Heat a lightly greased 6 inch skillet; remove from heat.
- Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
- Return to heat; brown on one side only.
- To remove, invert pan over paper toweling.
- Repeat with remaining batter.
- Fill with your favorite filling.
- Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
- Endless ideas.
Nutrition Facts : Calories 124.6, Fat 4.1, SaturatedFat 1.8, Cholesterol 60.5, Sodium 129.3, Carbohydrate 16.2, Fiber 0.5, Sugar 0.1, Protein 5.3
More about "low fat crepes food"
THE BEST HEALTHY CREPES (VEGAN/GLUTEN FREE/LOW CARB) …
From foodiefiasco.com
LOW FAT CRêPES | RECIPE - KELLOGG'S
From kelloggs.ca
KETO CREPES WITH ALMOND FLOUR (SOFT & FLEXIBLE)
From wholesomeyum.com
WEIGHT WATCHERS CREPE RECIPE | SIMPLE NOURISHED LIVING
From simple-nourished-living.com
LOW-FAT DIET: PROS, CONS, AND WHAT YOU CAN EAT
From verywellfit.com
EASIEST HOMEMADE BANANA-NUTELLA CREPE RECIPE - EAT THIS NOT THAT
From eatthis.com
7 DELICIOUS CREPES TO HELP LOSE WEIGHT | CREPE DELICIOUS
From crepedelicious.com
LOW FAT RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
LES CRêPES - COMFORTABLE FOOD
From comfortablefood.com
10 BEST LOW CALORIE CREPE FILLINGS RECIPES | YUMMLY
From yummly.com
LOW CALORIE CREPES RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
BASIC CREPES RECIPE - PILLSBURY.COM
From pillsbury.com
KETO CREPES (ONLY 1.6G NET CARBS) - SWEET AS HONEY
From sweetashoney.co
13 LOW FAT FOODS THAT ARE GOOD FOR YOUR HEALTH
From healthline.com
LOW-FAT HONEY CREPES RECIPE - FOOD.COM
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love