Healthy Crepes Recipes

Steps:

• Whisk together flour and eggs in a large mixing bowl. Gradually add milk and water, stirring to combine. Mix in butter and salt and beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto griddle. Tilt pan with a circular motion so batter coats the surface evenly.
• Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook other side. Serve hot with yogurt, maple syrup, and blueberries.

Steps:

• Mix dry ingredients in large bowl.
• Stir in wet ingredients and mix until smooth.
• Preheat pan on med. heat on stove.
• For each crepe, lightly spray pan and pour 1/4 cup of batter into pan. Rotate pan so that crepe is thin and even and flip once crepe is golden brown, depending on your preference. When other side is also golden brown, your crepe is done.

Steps:

• In a mixing bowl, whisk together the flour and the eggs, add the milk, salt and coconut oil stirring to combine. (if you need pour club soda in it).
• Heat a lightly oiled small flat pan like a frying pan over medium-high heat. Brush with a little oil ,scoop the dough and pour into the pan using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly and make it thin.
• Cook the crepe for about 30 seconds, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Steps:

• If making the savory filling, preheat the oven to 450°F (230°C).
• In a large bowl, toss together the onion, bell pepper, tomato, zucchini, eggplant, garlic, olive oil, thyme, salt, and pepper. Spread in an even layer on a large baking sheet.
• Roast the vegetables until they are soft and caramelized, about 18 minutes, flipping halfway through. Set aside to cool.
• When cool enough to handle, pick the garlic from the vegetables and remove the skin. Add to a large bowl and mash into a paste. Add the goat cheese and stir to combine, then add the vegetables and toss to coat. Season with salt and pepper.
• Use immediately to fill the crepes, or store in an airtight container in the refrigerator for up to 3 days.
• If making the sweet filling: In a small bowl, stir together the ricotta, strawberries, blackberries, lemon zest, and honey.
• Use immediately to fill crepes, or store in an airtight container in the refrigerator up to 3 days.
• Make the crepes: In a large bowl, combine the eggs, coconut milk, coconut flour, coconut oil, and salt.
• Using an immersion blender, blend the ingredients to form a smooth batter, scraping down the sides of the bowl as needed.
• Preheat a 9-inch (22 cm) nonstick skillet or crepe pan over medium heat. Add just enough oil to coat the pan, about ½ teaspoon. Swirl the pan to coat evenly.
• Add ½ cup batter to the hot pan and swirl the pan around again until the batter evenly coats the bottom all the way to the edges. Cook for 4-5 minutes, or until the bottom of the crepe is golden brown in spots and the top is completely cooked through with no raw batter on the surface.
• Add ¼ cup of your preferred filling to the top left quarter of the crepe. Using a small spatula or spoon, evenly spread the filling over that section, leaving a ½-inch (1 ¼ cm) border along the outside edge.Fold the bottom half of the crepe over the top half, then fold the right (unfilled) side over the left side to form a triangle. Use a rubber spatula to gently transfer the crepe to a plate. Repeat with the remaining batter and filling.
• Garnish the savory crepes with more thyme and the sweet crepes with whipped cream, quartered strawberries, blackberries, and honey.
• Enjoy!