This is a basic crepe recipe that has no butter, fewer eggs than other recipes and is a bit healthier! It's so light and delicious - you'll love it!
This recipe has a filling of greek yogurt and blueberries - but you can modify this and fill it with whatever you like! A less healthy option that is delicious is melted chocolate and bananas on the inside - it's so good! PS - if you are looking for an incredible Gluten-Free, Dairy-Free (Paleo) Crepes recipe, I have one for you here!
Each crepe has about 100 calories, 5g protein, 16g carbs and 119mg sodium <- without toppings.
Step 1: Ingredients for Low-Fat Crepes
- 1 cup of all-purpose flour
- 1 tablespoon of sugar
- 1/4 teaspoon of salt
- 1 1/2 cups of fat free milk (if you want less calories - or other milk of your choice)
- 2 large eggs, lightly beaten
- a few drops of vanilla
- cooking spray
- *powdered sugar, blueberries & greek yogurt are optional toppings
Step 2: Prepare Ingredients for Crepes
In a large bowl, combine the flour, sugar and salt and whisk together. In a medium-sized bowl, combine milk, eggs and vanilla and whisk together. Add the milk mixture to the flour mixture and whisk together until all the clumps and bumps are gone and it looks smooth. Then cover with plastic wrap and put in the fridge for 15 minutes.
Step 3: Prepare Filling & Toppings for Crepes
Now is a good time to prepare any filling or toppings. I used oikos nonfat yogurt,blueberries and blackberries for filling. After the 15 minutes have passed, take out your crepe batter. If you have a 1/4 cup measuring cup, take that out too so you can use it to scoop batter to pour into the pan. Also, if you have wax paper you can take that out too and cut several pieces off or more - so you can place the crepes in between layers of wax paper while you continue making more crepes.
Step 4: Time to Make Crepes
Heat an 8-inch pan on medium to medium-high heat. You'll know right away if the heat is too high as your cooking spray will burn up and turn dark. So, please be careful not to burn your crepes. All stoves aren't made the same - and I found that I needed mine set on medium to begin with and as I went along I turned it up closer to medium-high. Let the pan heat up.
Once hot, spray the pan with nonstick spray and grab your 1/4 cup scooper and fill it with batter. I personally heat the pan, spray it and grab the 1/4 cup - then I lift the pan off of the heat as I quickly pour the batter into the pan - I then maneuver the pan and tilt it in lots of directions so that the batter evenly covers the pan. You need to do this quickly! If the first few don't look good - it's ok - you'll get it! As soon as I like how the pan is coated I set it back on the heat.
Your crepe can be flipped over whenever you shake or move the pan and you can tell that it will easily lift off the pan and move.
If you want your crepe crispy - then you'll want to turn the heat up a bit and let it stay on the pan longer. But, you might not be able to fold it inward if too crispy. An option is to cook it like normal and if you know you want it nice and crispy - then grab your toppings and put them on the crepe while the crepe is in the pan. Then fold the sides in and let it get crispy - you can also flip it. It works great!
Step 5: Toppings for Crepes
The last step is to fill the crepes with the toppings! The crepes taste great - but adding some powdered sugar on top really brings it up in flavor! Enjoy!