WHOLE GRAIN CREPES

Enjoy crispy whole grain crepes for breakfast! They’re so versatile because you can add anything you want to the filling. These crepes come from the Lose Weight the Smart Low-Carb Way Cookbook and they use banana, kiwi, and plain yogurt, but whatever fruit you have on hand will work.

under 10 mins
breakfast

Ingredients for servings

    crepes

  • 1 cup whole grain pastry flour

  • 0.25 teaspoon salt

  • 1 large egg

  • 1 cup unsweetened soy milk

  • tablespoons 3 unsweetened soy milk

  • 1.5 teaspoons vanilla extract

  • 2 teaspoons butter

  • 2 tablespoons water

    • filling

  • 0.5 cup plain yogurt

  • 1 medium banana

  • 2 kiwi fruit peeled, cut in half lengthwise, and sliced

  • 2 teaspoons lime juice

  • 0.5 teaspoon ground cinnamon

Directions

  • In a large bowl, combine the flour and salt. In a small bowl, beat the egg, then stir in the milk and vanilla. Pour into the flour and mix well.

  • Melt 0.5 teaspoon of the butter in an 8″ nonstick skillet over medium heat. Pour 3 tablespoons of batter into the skillet and tilt the skillet to coat the bottom in a thin layer (if the batter seems too thick add 1 to 2 tablespoons water). Cook the first side until nicely browned, about 2 minutes. Using a spatula, turn the crepe and cook the second side for 1 to 2 minutes (the second side will look spotty). Slide the crepe onto a plate and cover with foil to keep warm.

  • Continue making crepes in the same fashion, rebuttering the pan after every second crepe, until all the butter and batter are used.

    • Assemble crepe and filling

    • Place a crepe on a serving plate, attractive side down, and spread with 1 tablespoon of yogurt. Arrange the 2 banana slices and a quarter of a kiwifruit in strips one-third of the way from one edge. Sprinkle with 1/4 teaspoon of the lime juice and a pinch of the cinnamon, and roll up. Continue assembling the remaining crepes.

Notes

You can make the crepes ahead of time, stack and freeze them. Thaw if frozen, then reheat the foil-wrapped stack on a baking sheet at 350°F until the crepes are warm and pliable, 5 to 8 minutes, or in a skillet on the stovetop. Assemble as directed.

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