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Clean Eating Crepes
A delicious breakfast for any special occasion!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
French
Servings:
6
crepes
Calories:
84
kcal
Author:
Tiffany McCauley
Ingredients
2
large
eggs
½
cup
milk
(I used unsweetened almond milk)
¼
cup
water
1
tsp.
vanilla extract
1
tbsp.
honey
(or maple syrup)
¼
cup
whole wheat pastry flour (affiliate link)
1
tbsp.
oil
Sucanat (affiliate link)
blended into powdered sugar and used as needed for topping
US Customary
-
Metric
Instructions
In a large mixing bowl, whisk together everything except the Sucanat (that's just for topping).
The trick with crepes is to keep them thin. These are not pancakes. They should be about the thickness of a tortilla.
Ladle some batter slowly into an oiled, non-stick pan. Rotate the pan to get the batter to spread thinly over the entire base of the skillet.
Cook on low to medium heat, flipping as needed until cooked.
Place the cooked crepe on a plate, add your favorite fillings, and either roll them up like a burrito or fold them into quarters.
Sprinkle with a little powdered Sucanat and enjoy!
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
crepe
|
Calories:
84
kcal
|
Carbohydrates:
6
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
64
mg
|
Sodium:
33
mg
|
Potassium:
67
mg
|
Sugar:
3
g
|
Vitamin A:
125
IU
|
Calcium:
34
mg
|
Iron:
0.5
mg