Whole Wheat Crepes With Almond Milk

PHLLLY

Whole Wheat Almond Milk Crepes

I couldn’t find where I had the foundation of my recipe. But I wanted to alter it so that it was low in sugar and sodium. The crepes actually turned out pretty good for my first try! I like to measure with my scale in grams for better consistency and accuracy. My measurements are in the parentheses. If you’re vegan and vegetarian you can replace the oil with soy margarine and the eggs with Ener-G egg replacer + water.

Yields about 2.5 cups or 575g

1 cup whole wheat flour (120g)
2 tsp sugar (replaced with 2g stevia)
1/4 tsp salt (omitted)
1 cup almond milk (1/2 cup almond milk or 121g)
1/2 cup water (125g)
2 tsp olive oil (2 tsp unsweetened applesauce or 7g)
2 large eggs (2 AA large eggs)

1. Combine all ingredients in a blender. Let rest for at least an hour. Can be stored in the refrigerator for a few days for future use.

2. Heat up a non-stick crepe maker, non-stick fry pan or cast iron skillet to medium high heat. (you will need a little bit of oil or spray if the batter sticks to the cast iron skillet and possibly the fry pan. I didn’t use any spray or oil on my crepe maker.

3. If the batter has separated you can stir it together to make it emulsified again. Put it in a pyrex pie dish or any dish wide enough that will fit the crepe make and be shallow enough it will fit. Or put the batter in any container and ladle your batter into the pan.


4. Cook for about 30 seconds or less until the bottom has cooked and flip with tongs, forks, chopsticks, etc if you desire a crispy crepe or fill your ingredients and toppings if you prefer it more moist and soft without flipping the crepe. It’s all dependent on the consistency of the batter, the heat of the pans, and the length of cooking.

Sorry the instructions are a little vague.


Nutrition Info

Per 8 inch Crepe

46g of batter

Calories: 48

Total Fat (g): 1g

Saturated (g): 0.2g

Polyunsaturated (g): 0.0g

Monounsaturated (g): 0.1g

Trans (g): 0.0g

Cholesterol (mg): 34.4mg

Sodium (mg): 16.6mg

Potassium (mg): 2.4mg

Total Carbs (g): 7.1g

Dietary Fiber (g): 1.3g

Sugars (g): 0.4g

Protein (g): 2.3g

Vitamin A: 1.4%

Vitamin C: 0.5%

Calcium: 2.1%

Iron: 1.4%

sarahbethfit233

Sounds yummy

Mamanf

Thank you for the nutritional breakdown. I found this recipe on Foodonthetable.com and was trying to figure out its nutritional content :-)

trackme

Thanks, thought I would have to say goodbye to crepes!

Francl27

My crepes are easier, have more calories but are absolutely delicious : 350g of flour (2.5 cups or so), 6.5 cups of milk (whatever you like) and 3 eggs. It makes 12 7" crepes, with regular flour and 2% milk it comes down to 115 calories per crepe (15g carb, 2g fat, 5g protein). Obviously less if you use almond milk. They're unsweetened so you can put whatever you like in them. Ok, more calories, but the idea of having to use a lot of water for crepes makes me kinda sad.

Either way though, the main problem is what you put in them really...

shapefitter

Crepes and wraps. What are they?

Francl27

Crepes are like pancakes, just bigger usually, softer, and thin. You just put whatever you want with them. They're delicious. I need to make more soon...

htimsm87

These look good.. Thanx..

cmkile1003

Bump