Last week, I received the best recipe suggestion ever on Instagram.
How I’d never thought of that before, I have no idea. Since, the recipes I usually healthify are those I crave the most at the moment. Usually, this includes all things chocolate. But I do tend to make a lot of breakfast options… in fact, I have two whole pages dedicated to breakfast alone!
And trust me when I say crêpes are definitely common on my cravings-of-the-moment list.
So why I’ve never created a healthier version still confounds me.
If you’ve never had a crêpe before, allow me to enlighten (and or addict…?) you. They’re basically a combination between a tortilla and a pancake. So, basically a really thin pancake. Plus French. Which basically just means, you can top it with heaps of Nutella, creme, and strawberries and still call it a breakfast item.
At least, that’s what I do.
Crêpes are usually made with white flour, butter, and milk. And while these have the same taste and consistency, they were made with oat flour, coconut oil, and your milk of choice (I chose to use almond milk b/c it’s both dairy-free and low cal). So, these crêpes are basically the same in every way, shape, and form (and taste!) but just gluten-free and actually… wait for it… good for you!
And you can top/fill them with anything you desire. Meaning you can make them savory (ex. eggs, tomato, bacon) or sweet (ex. peanut butter, whipped cream, berries). Completely versatile, completely delicious, and completely nutritious.
Healthy French Crêpes
- 1 1/4 c old fashioned oats
- 3 egg whites (or 1/2 c egg whites)
- 1/2 c milk of choice (I used almond milk)
- 1/2 c water
- 1 tbs coconut oil, melted
- stevia to taste (optional)
Blend oats in a blender, coffee grinder, or food processor until smooth. Pour into a large bowl and stir in egg whites and milk of choice until smooth and thick. Add water and melted coconut oil and beat until completely smooth (unlike pancake batter, you don’t want any large clumps left). Stir in stevia, if desired. Set a lightly greased frying pan over low heat and pour about 1/4 c of the batter into the center of the pan. Tilt the pan in a circular motion until the batter covers the entire pan in an even, thin layer. Raise the heat to medium and cook the crêpe for about two minutes, until the bottom is golden. Loosen with a spatula before turning over (or flip in the typical French chef fashion). Cook for another minute, until the bottom’s lightly brown as well. Remove from pan and lower the heat to low while you pour the next 1/4 c of batter on. Repeat the previous process until all the batter has been used.
To serve, fill with desired toppings such as nutella or whipped cream, or choose healthier options like greek yogurt sweetened with stevia or peanut butter. Fold in half (like an omelet) or fold the right side about 1/3 of the way over the left, then do the same with the left side and flip over. Sprinkle with cinnamon, powdered sugar, or fresh fruit. Serve warm. If making ahead of time, store in a sealed container, separating the crêpes with parchment paper, in the refrigerator for up to 2 days. Simply warm for 30 seconds (per side) on a frying pan over medium heat and serve. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 6 crêpes)