Hello everyone,
If you are a crepe lover who is trying to stay healthy or lose weight, I feel your struggle, fellow foodies. Today's recipe is just for you, and hits the spot face on.
The filling is completely customizable. This time I settled on pizza topping, but you can put whatever you feel like or have at hand.
These are really quick and pretty much foolproof, so they're perfect for breakfast, and for those days you have no time to cook. My kiddo loved them, so they're super kid-friendly as well.
For the crepes you'll need:
If you are a crepe lover who is trying to stay healthy or lose weight, I feel your struggle, fellow foodies. Today's recipe is just for you, and hits the spot face on.
The filling is completely customizable. This time I settled on pizza topping, but you can put whatever you feel like or have at hand.
These are really quick and pretty much foolproof, so they're perfect for breakfast, and for those days you have no time to cook. My kiddo loved them, so they're super kid-friendly as well.
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| Fast and Easy Wholewheat Pizza Crepes |
For the crepes you'll need:
- 2 eggs
- A dash of salt, pepper
- 1 1/4 cups skimmed milk
- 1 1/2 cups wholewheat flour (or 1 cup wholewheat and 1/2 cup refined flour)
- 1 tsp honey
Filling:
- Olives, chopped
- 1 large tomato, sliced
- 1 large bell pepper, sliced
- low-fat feta /shredded mozzarella/cheddar cheese (or a mix of all)
Instructions:
- In the mixer, add eggs, salt, pepper, and mix well.
- Add milk and honey, continue mixing.
- Gradually add flour on a low speed. Don't over-mix.
- Brush your griddle/pan with a little sunflower/canola or olive oil and put it on medium heat. Once hot, ladle your crepe mix in the middle and swirl it around to cover the whole pan. Leave for 10 to 30 seconds or until the crepe sets.
- Flip the crepe when it turns golden to cook the other side. While the other side is cooking, add your filling. Start with a little cheese all over, then layer your vegetables and anything else you would like to add on one half of the crepe. Finish off with more cheese, then fold the crepe in half, unfilled side up. Press on it with your spatula to seal it.
- Once the cheese starts to melt, flip your closed crepe on the other side so the cheese on that side melts as well and seals the filling in. Now fold your crepe once more to form a triangle.
- Your crepe is ready.
Bonus tip: Wrap your crepes in foil to keep any drippings to a minimum. Thank me later :)
P.S. Please excuse the very unprofessional photo, but I was wrestling a toddler to keep her off the dish for 5 seconds while I was taking it. Yikes!
Enjoy!
Love,
Sarah
xoxoxo
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