Crêpes are thin pancakes which can be eaten in the same way as pancakes or rolled up with a filling of your choice. These are the kind of “pancakes” I used to flip on Shrove Tuesday when I grew up in England. Preparation Time for these low fat crepes: 5 minutes
Cook Time: 12 minutes
1/2 cup all-purpose flour
1/4 tsp salt
1 egg, lightly beaten
2/3 cup of nonfat milk
Gently spoon flour into measuring cup and level with the back of a knife. Put flour and salt in a medium bowl and stir with a hand whisk. Make a well in the center of the flour mixture and add egg. Whisk egg and flour while pouring milk into bowl, stirring well to combine. The batter should be free of lumps. Let stand for 5 minutes.
Spray an 8-inch nonstick skillet with nonstick cooking spray. Heat skillet on medium high. Add a 1/4 cup of batter to hot skillet and swirl around the pan to cover as much of the bottom of the skillet as possible. As the edges cook, use a spatula to lift the edges of the crêpe. After about 1 minute, flip the crêpe over and cook for a further 30 seconds. Transfer to a plate and start over until the batter is done. This should yield about 6 crêpes, so probably serves 2 or 3.
Enjoy with a sprinkling of confectioners sugar and a squeeze of lemon, or use the crêpes as the base for a fruity filling.
Per Crêpe: Calories 57, Calories from Fat 8, total Fat 0.9g (sat 0.3), Cholesterol 35mg, Sodium, 122mg, Carbohydrate 9.3g, Fiber 0.3g, Protein 3g
For more breakfast recipes visit our post on low fat breakfast recipes.