If you can make pancakes, you can definitely make crepes!
I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well. I recommend using a flat, lightweight griddle that fits over top of gas burners.
I like to make two at a time and cool them on a wire rack before wrapping them in plastic wrap and storing in the fridge.
Makes 15, 6-inch crepes
- 1/2 cup water
- 1 cup whole wheat pastry flour
- 1/2 cup low-fat, 1% buttermilk
- 2 egg whites
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- Non-stick cooking spray
- Blend all ingredients in a blender or food processor until smooth. Refrigerate 1 hour or up to 8 hours covered.
- Heat a griddle or a crepe pan over medium heat. Coat with cooking spray. Transfer about ¼ cup of the batter onto the griddle or pan and spread it out with a small spatula or spoon. Cook 2 to 3 minutes until the crepe begins to brown around the edges, and starts to dry out on the top. Flip and cook an additional 2 minutes until the crepe is no longer wet in the center but still moist.
Nutritional Stats Per Serving (2 crepes): 73 calories, 3 g protein, 11g carbohydrates, 2 g fat (0 g saturated), 1 mg cholesterol, 1 g fiber, 99 mg sodium.
Weight Watchers® Points Plus:2