Happy Friday Everyone!
Today I bring you a yummy healthy breakfast recipe. I absolutely love these whole wheat crepes they are delicious and filling for any long day you may have. This recipe comes from the book: lose weight the smart low-carb way by Bettina Newman, r.d.,and David Joachim. I’m not sure if you can get this book now a days since it was published in 1997.
I will provide the recipe for anyone that is interested in recreating this ridiculously easy breakfast.
1 cup of whole grain pastry flour (I just used whole wheat flour)
1/4 teaspoon of Salt
1 cup + 3 tablespoons of unsweetened soy milk or whole milk
1 1/2 teaspoon of Vanilla Extract
2 teaspoons of butter
1-2 tablespoons of water
1/2 cup of plain yogurt (I used vanilla yogurt)
1 banana, cut into diagonal slices
5-10 Strawberries cut in slices
1/2 teaspoon of cinnamon
How to make the crepes:
In a large bowl, combine the flour and salt. In a small bowl, beat the egg, then stir in the milk and vanilla. Pour into the flour and mix well. Melt 1/2 teaspoon of butter into a nonstick skillet over medium heat. Pour 3 tablespoons of batter into the skillet and tilt the skillet to coat the bottom in a thin layer. Cook the first side until nicely browned, about 2 minutes. Flip using a spatula and cook the second side for 1 to 2 minutes. Slide crepe onto a plate and cover in foil while you make the remainder of the crepes.
How to assemble the filling:
Place a crepe on a serving plate, attractive side down, and spread with 1 tablespoon of yogurt. Arrange the bananas slices and strawberries. Top off with a sprinkle of cinnamon and roll. Continue assembling the remainder of the crepes.
I hope you all enjoyed this healthy variation of crepes! Let me know if you try it out?