Sunday, August 4, 2013
Healthy Basic Crepes
Crepes are an easy and elegant breakfast , brunch or even dessert. These crepes use whole wheat flour.
2 cups whole wheat flour
I cup non-fat or regular plain Greek yogurt
1 cup low-fat milk
1 cup water
4 Tablespoons butter, melted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1. Whisk together flour, leavenings, eggs and yogurt in a large mixing bowl. Gradually add milk and water, stirring to combine. Beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto griddle. (If using a crepe pan, tilt pan with a circular motion so batter coats the surface evenly.) If using a griddle, pour the batter in a circular motion so the batter is quite thin on the griddle.
3. Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook other side.
4. Serve hot with yogurt and blueberries. (Use other fruits as desired. Also whipped cream or ice cream may be used if the crepe is served as dessert.)