Happy Bastille Day! In honor of the French National Day, here’s a healthy version of a French classic – crepes!
Whole Wheat Crepes:
- ½ cup whole-wheat flour
- ½ cup all-purpose flour
- 1 tsp sugar (for dessert crepes, optional)
- ¼ tsp salt
- 3 large eggs
- ½ cup 1% milk (we usually substitute skim milk)
- 2 tsp canola oil
- ½ cup seltzer water, or club soda
- Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk, and oil in a food processor or blender. Process until smooth. Transfer to a bowl. Cover and refrigerate for at least 30 minutes.
- Slowly whisk seltzer water (or club soda) into the batter.
- Lightly oil a small nonstick skillet with a crumpled paper towel. Heat the skillet over medium-high heat. Ladle about 2 tbsp batter into the skillet with a small ladle. Immediately tilt and rotate the pan to spread the batter evenly over the bottom.
- Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small spatula, flip the crepe. Cook on the second side until lightly browned, about 20 seconds. Slide the crepe onto a plate.
Source: Eating Well
These are best if filled and served immediately. We love to fill savory ones with sautéed mixed veggies and a pinch or two of low-fat cheese. Our favorite sweet filling is a strawberry-rhubarb-banana puree!
Serving Size: 2 tbsp batter; Calories: 49; Total Fat: 2g; Saturated Fat: 0.5g; Cholesterol: 41mg; Sodium: 53 mg; Total Carbohydrate: 6g; Dietary Fiber: 1g; Protein: 2g