A gourmet meal at your fingertips! These crepes are made with whole grains. The batter cooks quickly, so they are fool proof. From savory to sweet fillings, there are countless ways to enjoy them.
Ready in: 20-25 minutes
1 cup skim milk
1 egg white
1 cup whole wheat flour
2 tablespoons honey or agave, plus more to
drizzle over crepes
1 teaspoon vanilla extract
1/4 teaspoon salt
Canola oil to grease the pan
1. Heat a large, non-stick pan over medium heat. Pour 1 tsp of canola oil into the pan and use a paper towel to spread it evenly over the entire pan.
2. Add the milk, egg white, flour, 2 tablespoons of agave, vanilla and salt to the blender, and blend until smooth. The crepe batter will be very runny, not thick like pancake batter.
3. Pour approximately 1/3 cup of batter into the center of the pan. Immediately turn the pan in a circular motion so the batter spreads and forms a big circle. When the crepe sets, use a rubber spatula to lift around the edges. The easiest way to flip the crepe is very carefully with your fingers. Cook for a few second on the second side, then transfer to a place. Add a little more canola oil to the pan, and repeat, until the batter runs out.
5. Stuff with your favorite filling and drizzle lightly with agave.
Strawberries and chopped nuts
Almond butter and sliced bananas
Baked apples with cinnamon (chop apples, add cinnamon, and microwave for 2-3 minutes)
Pulled chicken or beef