Crepes are amazing dishes that could be enjoyed savory (spinach and feta) or sweet (summer berries with light cream). Although delicious, traditional crepes are filled with fat and white flour, below we have a recipe that’s easy-to-make, is low in fat and high in flavor. So what are you waiting for, get cooking!
For the Crepe
- 1 cup of non-dairy milk (skim works too)
- 3/4 cup of Whole Wheat Pastry Flour (such as Arrowhead Mills Whole Wheat Pastry Flour) or Spelt Flour ( like Shiloh Farms sprouted spelt flour)
- 2 eggs
- 1/2 tsp of salt
For the Filling
- ¼ cup 1% milk fat cottage cheese
- ¼ cup fresh blueberries
- ½ cup fresh strawberries
First make your crepe. Blend all of the ingredients together in a blender.
Heat either a non-stick or cast iron pan. (Preferably use a crepe pan but a flat skillet will work too.) Coat the surface with non-stick spray. Pour about 1/4 cup of batter on the pan and then spread all over. The batter should be even and spread so that you have a thin crepe. When bubbles appear on the top of the crepe move a spatula around the edges and flip the crepe. Cook the other side briefly until it’s slightly brown. Remove crepe to a plate.
Now it’s time to add your filling. We picked a fruit-filled option, if you’d like to choose another one you can go for literally anything including spinach and feta, tomatoes and cheddar, blueberries and non-fat greek yogurt etc.
For this particular recipe, take a single crepe, spread the cottage cheese around the center of the crepe. Add some fresh blueberries and strawberries. Roll up the crepe, insert a toothpick to maintain shape and put a strawberry half on the toothpick. Enjoy!
Nutritional information, per 1 crepe
132 calories, 3g fat, 28mg cholesterol, 250mg sodium, 216 mg potassium, 18 g carbohydrates, 3.3g fiber, 10g sugar, 10g protein