Crepe It Up
When I was a young woman employed in New York there were quite a few crepe restaurants to dine in. I would love to experiment and have a different crepe when I visited one of these establishments. I decided today why not make my own crepes and try different healthy fillings. I used Food Network Alton Brown’s recipe for the easy crepes, and the more I made, the better I became at making them. My three different filings 1) banana and homemade blueberry jam, 2) chicken, spinach and honey mustard sauce, and 3) greek yogurt with pineapple (remember the smoothies last week?). Use your imagination and fill these crepes with your own healthy choices (and forward me your recipe please). Keep healthy and fit by eating crepes 00 la la!
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter (I used about 1 tablespoon)
- Butter, for coating the pan (I coated it just one time)
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.