Best Healthier Basic Crepes Recipes

EASY HEALTHY CREPE RECIPE

Steps:

• Coat a nonstick skillet or griddle with cooking spray; place over medium heat.
• In a blender, combine oats, eggs, vanilla, and cinnamon. Blend until smooth.
• Pour batter, about ¼ cup at a time, onto hot skillet.
• Cook crepes until bubbly on top and dry around edges, about 3 minutes.
• Turn and cook on other side approx. 2 minutes.
• Place on plate, top with yogurt, or fresh fruit, and roll.

CLASSIC CREPES

Steps:

• Add the flour, sugar, salt, milk, eggs, and cooled melted butter into the canister of a high-speed blender.
• Blend on high for 30 seconds, or until there are no lumps. I like to scrape down the sides and the bottom to make sure there are no flour lumps. The flour can sometimes stick to the bottom of the blender, so I scrape it down the blend again for a few more seconds.
• Place the blender with the top on directly into the fridge to rest for at least 30 minutes, or up to 36 hours, before you actually make the crepes. Do not skip this step, the batter needs to rest in order for your crepes to properly turn out.
• Place a paper towel on a plate; set aside.
• Grease an8-inch nonstick skillet with butter and using a 1/4-cup measure, fill it about three-quarters full which is 3 tablespoons with batter. For slightly bigger crepes, you can fill it full which is 4 tablespoons. Tip - I don't recommend making them larger than 4 tablespoons because they just simply get too thick, which isn't at all how you want your crepes.
• After adding the batter to the skillet, you need to work very quickly! Swirl the batter along the bottom of the pan evenly. Let it cook for 90 seconds, or just until the crepe will start to lift slightly along the edge.
• Take an offset spatula and lift up the side of the crepe. Use your fingers carefully and flip the crepe over. Allow it to cook for an additional 45 to 60 seconds on the second side. The crepe should be lightly golden brown on all sides when done.
• Place the crepe on top of the paper-towel-lined plate; set aside. Continue with the rest of the batter in the same process and form, and place the finished crepes on top of each other in a stack on the plate.
• Serve simply and classically with a dusting of confectioners' sugar, or go all out and fill or top them with all your favorite things. See topping/filling ideas below*.
• There is nothing better than fresh crepes, but since this may not always be possible, you can make them up to 48 hours in advance. Store them airtight in the fridge and then serve them when you're ready.
• Additionally, as noted, the crepe batter can be made up to 36 hours in advance and stored in the fridge until you're ready to make them.

HEALTHIER BASIC CREPES

Steps:

• Add the first five (5) ingredients to the blender, and blend.
• Add the flour, half at a time, while blending.
• If the batter is too thick, add the water, 1 tablespoonful at a time, re-blending after adding.
• Heat an 8 or 9 inch frying pan over medium heat. (Careful to not get it too hot!).
• Spray with pan spray or very lightly coat inside of pan with olive oil. (If it smokes, the pan is too hot.).
• Pour 1/4 to 1/3 cup of batter into pan and quickly tilt pan all around to cover all of bottom of the pan.
• Batter should be a thin layer on the bottom of the pan.
• Cook until top is no longer wet, and underside is golden brown.
• No need to turn the crepe over. (But if crepe should begin to get too dark on the bottom, quickly turn it and smooth it with the spatula and cook for just a few more seconds, then remove. Be sure to lower the heat if this happens.).
• Serve filled with fresh berries, mashed and lightly sugared -- or your favorite dessert crepe filling.
• Top with your choice of whipped toppings.