A nice light crepe recipe that can be quickly prepared and host a wide variety of fillings, and it’s gluten-free too! Check out my earlier post on Creative Crepes for some great filling ideas
1/2 c oat flour (if you are on a gluten free diet use a brand such as Bob’s Red Mill or you can make your own too by grinding gluten free oats in food processor)
1/4 c egg whites
1/2 cup low fat milk
Measure 1/2 cup flour into small bowl. Make a well in the middle of the flour and pour in the egg whites. Start adding milk while whisking briskly to a smooth, thin consistency. Let stand for 5 minutes.
While you are waiting, get out a plate to put the finished crepes on and some paper towels to put in between each made crepe as you stack them. Coat a medium size pan with cooking spray and put on high heat for 2-3 minutes, then spray again with one more coating before starting the first crepe.
Take a 1/4 c measure cup to scoop out the batter and pour into a small circle in center of the pan, very quickly rock/swirl the pan in a circular motion holding a few inches above the heat to get the batter to thinly coat the pan. Then put it back on the burner.
The crepe should look like a super thin pancake. When the edges start to curl up (about 1-2 min) use a large spatula to flip the crepe over. Heat about a minute on the second side (until very lightly browned). Remove from pan and place on plate. Cover with paper towel. Repeat these steps for each crepe. Note: as the pan gets hotter the crepes will start cooking faster and may take as little as 30 seconds on each side. Always spray a new coat of cooking spray before making the next crepe. Be sure to put one paper towel (or a piece of paper towel) in between each crepe as you are stacking them to keep them from sticking together.
You can make the crepes ahead of time and keep in a zip lock or sealed container in the refrigerator to reheat with filling in them later. Or you can put the crepes aside for a few minutes while you make some fillings.
Makes 4 crepes (about 5-6 inches diameter), 4 servings
Serving size : 1 crepe: Calories 80 Protein 5 g Carb 12 g Fiber 1.5 g Sugars 1.5 g Fat 1.5 g Saturated fat <1 g Sodium 36 mg