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Crepes

 

Crepes

Crepes can be used for main dishes and desserts. Once filled and/or topped with tasty ingredients, you will not notice that they have no salt added. The trickiest part of doing crepes is flipping the crapes. Practice makes perfect, as does having the right spatula. A hard, small plastic spatula works for me. Find the spatula that works for you.

(12 Crepes: 23 mg. sodium per crepe)

1-1/4 cup milk (1 % fat)
1 large egg
1 cup flour
Healthy oil for cooking on high heat

Prep. Instructions

1. Place milk, egg and flour into a blender. Blend until smooth.
2. Have on hand an 8 inch nonstick skillet and a spatula (I use a hard, small (4 inch by 4-1/2 inch) plastic spatula).

Cooking Instructions

1. Heat an 8 inch skillet over medium heat until it is hot enough to cause a drop of water to instantly bounce across the pan.

2. Pour a small amount of oil (about 1/4 teaspoon) into the pan; spread with a basting brush that can withstand high heat.

3. Pour a scant 1/4 cup of batter (a little more than 3/4 full) into the pan. Tilt the pan in all directions with a circular motion until the batter is evenly distributed over the bottom of the pan. Cook briefly, about 18 seconds or so, until brown on the bottom. (While the crepe is cooking, measure out the next portion of batter into the cup.)

4. Loosen the edges on one side of the crepe with the spatula. Then move the spatula under the crepe and flip the crepe over. Cook on the second side briefly, about 18 seconds more, until brown on the second side. Remove crepe from the pan and put on a plate.

5. Repeat steps 2 through 4 until the batter is used up. Crepes can be used immediately, or can be frozen for future use. When freezing, be sure to separate crepes with pieces of waxed paper. This makes the crepes easier to remove after being frozen.

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds