These crepes turned out so tasty, I couldn’t stop eating them hot from the pan!
It is a little tricky learning how to flip crepes, but a nonstick pan, spray oil, and some practice will get you going. The crepes were 28 calories each.
You can make both savory and sweet crepes, depending on your preference. I can imagine these filled with Nutella and bananas. Or filled with mixed berries, whipped cream, and nuts. Or caramelized onions, mushrooms, and goat cheese. The possibilities are endless!
Two crepes with huckleberry preserves, Asian pear, and whipped cream. 171 calories.
Based on Foodie Fiasco’s recipe.
Yield: 20 crepes
Nutrition: 28 calories per crepe
- 2 eggs
- 3/4 cup unsweetened cashew milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons applesauce
Toss the ingredients in a blender and pulse until combined. Refrigerate for at least an hour, up to 48 hours.
Heat a small saucepan over medium-high heat and spray with cooking oil or butter. Lift the pan off the heat source and pour in about a tablespoon of batter, quickly tilting the pan until thinly coated with an even layer. Place back on the stove and cook for about 30 seconds, before carefully flipping. Cook for another 20 seconds, then transfer to a plate.
Ham & Cheese Parisian Crepes
Based on Baking Bite’s instructions.
- batter for 2 crepes
- 1 large egg
- shredded gruyere or your favorite cheese
- thin-sliced ham
- fresh thyme
- salt and pepper
Whisk together the egg with salt, pepper, and fresh thyme.
Follow the above instructions for cooking the crepe, up to the flipping. After you flip the crepe, pour half the egg onto the crepe and spread evenly. When the egg is starting to set, layer the ham and cheese onto one side of the crepe.
Once the egg has fully cooked, fold the crepe in half and serve.
French-style ham, Parmesan, thyme, and egg crepes. 279 calories