Sweet & Savory Crepes

When I was growing up one of my favorite breakfasts was crepes. Mom made the most awesomest crepes you ever tasted. They never lasted long between me and my five other siblings plus whomever else was boarding at our house. I've since learned that you can stuff crepes with just about anything you want. They're tastier than a tortilla and probably better for you too since they're made from scratch! I can't say I've improved upon my mom's crepe recipe but I can say that I've tweaked it to be a little healthier.

Today's lunchbox is an exact replica of dinner last night but slightly smaller and crammed into a lunch box. Normally I don't try to completely replicate dinner but in this case, since it was so delicious, I made an exception. When I make crepes, I like to have a lot of filler-options. So we have a mexican-style filling with beans, bell pepper, cheese and spices. Then we have a summer veggie filling with zucchini, corn, garlic, and ricotta. And lastly we have a delicious berry filling with rasberries, blueberries, strawberries, cool whip and chocolate chips.




The lunch box is about 580 Calories but you can make it more or less depending on how many crepes you want in them.



Bree's Wheat Crepes
Makes 20 | 90 calories ea
1 cup Whole Wheat Flour
1 cup Unbleached All Purpose Flour
4 Eggs (or 1 cup Egg Substitute)
1 1/2 cup Skim Milk
1 cup Water
1/3 cup Butter, melted

In a large bowl, mix together the flours. In a separate bowl, whisk together eggs, milk, water and butter. Pour the wet ingredients into the flour and whisk until well combined. Cover and put in the fridge for 15-30 minutes. Heat a skillet over medium heat. Spray with cooking spray and pour a little less than 1/4 cup of the batter into the pan. Lift the pan and tilt it to spread the batter all over the bottom of the pan. Return to heat and let cook 1-2 minutes. Flip and cook 1-2 minutes more. Repeat with remaining batter.


Summer Veggie Filling
6 Servings | 65 calories ea
2 Green Onions, diced
1 medium-large Zucchini, diced
3/4 cup Whole Kernel Corn
3/4 cup Part-Skim Ricotta
2 tsp Extra Virgin Olive Oil
1 Tbl Lemon Juice
Garlic Salt to taste
Pepper to taste

In a skillet over medium heat combine olive oil, green onions and zucchini. Saute for 5 minutes then add corn, garlic salt and pepper. Cook for 3 minutes more. Turn off the heat then add remaining ingredients and stir until combined.


TexMex Filling
6 Servings | 95 Calories ea
3/4 can of Chili Beans, drained/rinsed
1/4 of a Red Bell Pepper
1/4 of a Yellow/Orange Bell Pepper
1/4 of a Green Bell Pepper
1 tsp Chili Powder
2 tsp Cumin
2 tsp Extra Virgin Olive Oil
1 Tbl Cilantro, chopped fresh
1 cup Part-Skim Mozzarella

Finely dice the bell peppers and add them to a skillet over medium heat with the olive oil. Cook for 5 minutes, stirring often. Add remaining ingredients except cilantro. Cook until beans are heated through. Remove from heat and add cilantro. Serve cheese on the side.

Berry Filling
8 Servings | 40 Calories ea
2 cups Light Cool Whip
1 cup Strawberries, halved
1 cup Blueberries
1/2 cup Raspberries
1/4 cup Water
1 cup Chocolate Chips
Pinch of Sugar

In a small pot over medium heat add strawberries, blueberries, raspberries, sugar and water. Let cool, stirring occasionally for 30 minutes. Remove from heat and let cool completely. Don't stir or disturb while it's cooling. Serve with cool whip and chocolate chips.