Crepes that are perfect for breakfast or lunch

Looking for a quick and easy breakfast or lunch option? These healthy crepes are perfect for either meal! Plus, they’re packed with protein and fiber to keep you full until your next meal.

Introduction

This is a basic crepe recipe that can be used for savory or sweet fillings. You can make them ahead of time and freeze them, or make them fresh and serve them immediately. These crepes are healthy, low-carb, gluten-free, and Paleo-friendly.

To make the crepes, you will need:

1/2 cup almond flour

1/2 cup tapioca flour

1/4 teaspoon salt

3 eggs

1 cup almond milk

1 tablespoon olive oil or melted coconut oil

Instructions:

1. Combine the dry ingredients in a large bowl.

2. Whisk in the eggs and milk until well blended.

3. Heat a 9-inch skillet over medium heat, and brush with oil.

4. Pour 1/4 cup of batter into the skillet, and swirl to form a thin layer over the bottom of the pan.

5. Cook for 1 minute or until golden brown, then flip and cook for another minute on the other side.

6. Transfer to a plate, and repeat with the remaining batter, oiling the pan as needed between each crepe

What are crepes?

Crepes are a type of very thin pancake, traditionally made from wheat flour and water or milk. They can be served with sweet or savory fillings and make a delicious breakfast, brunch or lunch dish. This healthy crepe recipe uses whole wheat flour and is perfect for a light meal.

To make the crepes, simply whisk the ingredients together in a bowl and then cook in a hot, dry frying pan until golden brown. Serve with your favorite fillings – I like mine with spinach, feta cheese and tomato. Enjoy!

The history of crepes

Tracing its roots back to a time before the 10th century, the crepe is believed to have originated in what is now Brittany, a region located in the northwestern corner of France. According to some accounts, crepes were first made by peasants who cooked them on their frying pans (billig) over an open fire. Others say that crepes were the product of Gypsies who camped near Brittany and sold them as part of their wares. Whatever the case, it is generally agreed that crepes were created in Brittany and then spread to other parts of France and beyond.

The word “crepe” itself is derived from the Latin word for “curled,” which is fitting given the characteristic shape of these thin pancakes. Crepes can be made with a variety of different ingredients, but the most popular variety is made with wheat flour, milk, eggs, and butter.

Traditionally, crepes are served with a sweet filling such as sugar or fruit preserves, though they can also be filled with savory ingredients such as ham and cheese. In France, crepes are typically eaten for breakfast or as a light lunch or dinner. They are also a popular street food in many cities around the world.

Whether you’re enjoying them at a restaurant or making them at home, crepes are a delicious and easy way to add some variety to your mealtime routine.

How to make crepes- the basics

What is a crepe? A crepe is a very thin pancake, usually made with wheat flour. They are popular in France, and in many other countries as well.

Now that we know what a crepe is, let’s move on to how to make them! The key to making a good crepe is to have a good batter. The batter should be light and airy, not too thick and not too runny.

Here is a basic recipe for crepe batter:

-1 cup wheat flour

-1 cup milk

-2 eggs

-1/4 teaspoon salt

To make the crepes:

1. Heat a non-stick skillet over medium heat.

2. Pour 1/4 cup of batter into the skillet, and quickly spread it out with a spatula to make a thin, even layer.

3. Cook for one minute, or until the crepe has set and is lightly browned on the bottom.

4. Flip the crepe over, and cook for another minute on the other side.

5. Remove from the skillet, and repeat with the remaining batter

Tips for making the perfect crepe

There are a few key things to keep in mind when making crepes so that they turn out perfect every time. Follow these tips and you’ll be well on your way to making delicious, healthy crepes that are perfect for breakfast or lunch.

1. The batter should be thin and smooth. If it’s too thick, the crepes will be dense and tough. If it’s too thin, they’ll be fragile and difficult to flip. The perfect consistency is somewhere in between, so don’t be afraid to experiment until you get it just right.

2. Use a non-stick pan or griddle so that your crepes don’t stick, and make sure the surface is nice and hot before adding any batter.

3. Use a ladle or measuring cup to pour the batter onto the griddle, and then use a spatula to spread it out into a thin circle.

4. Cook for one side for about 1-2 minutes, or until golden brown, then carefully flip and cook for an additional minute on the other side.

5. Remove from the griddle and fill with your favorite toppings!

Fillings and toppings for crepes

Here are some delicious and healthy crepe recipe fillings and toppings to help make your crepes even more amazing!

-Spinach, tomato, and feta cheese

-Ham, cheese, and onion

-Peanut butter, bananas, and chocolate chips

-Strawberries, blueberries, and yogurt

-Chicken, broccoli, and cheddar cheese

-Apples, cinnamon, and sugar

Sweet crepe recipes

There are countless ways to make crepes, both sweet and savory. Sweet crepes are generally made with wheat flour, milk, sugar, and eggs, while savory crepes can be made with either wheat or buckwheat flour and tend to include savory fillings like cheese, meats, and vegetables.

Crepes make a great breakfast food because they can be filled with fruit and yogurt or jam and butter. They also make a great lunch option when filled with chicken or ham and vegetables. And, of course, they can be a delicious dessert when filled with chocolate, bananas, and whipped cream. No matter how you make them or what you fill them with, crepes are a versatile dish that is sure to please everyone.

Here are some recipes for sweet crepes that are perfect for breakfast or lunch:

-Strawberry Banana Crepes: These crepes are made with whole wheat flour, milk, sugar, eggs, strawberries, and bananas. They are perfect for breakfast or brunch and can be served with whipped cream or ice cream for a truly decadent treat.

-Blueberry Lemon Crepes: These crepes are made with whole wheat flour, milk, sugar, eggs, blueberries, and lemon juice. They make a refreshing breakfast or brunch option and can be served with yogurt or ice cream for a delicious dessert.

-Chocolate Hazelnut Crepes: These crepes are made with whole wheat flour, milk sugar, eggs, chocolate hazelnut spread (like Nutella), and whipped cream. They make a rich and indulgent breakfast or dessert option that is sure to please any chocoholic.

Healthy crepe recipe

Whether you’re in the mood for a savory or sweet crepe, these recipes will help you get your fill. From classic crepes to ones filled with healthy veggies, there’s a recipe here that everyone will love.

Super Easy Crepes

Ingredients:

1 cup milk

1 cup water

1 cup flour

4 eggs

1/4 teaspoon salt

2 tablespoons butter, melted

Directions:

1. Combine all ingredients in a blender or food processor and blend until smooth.

2. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Pour 1/4 cup batter into pan; swirl to coat evenly. Cook for 1 minute or until the crepe starts to pull away from the sides of the pan. Loosen with a spatula; turn crepe over and cook for 20 seconds or until cooked through. Repeat the process with the remaining batter, coating the pan with cooking spray between each crepe. Serve warm or cool completely and store in an airtight container in the refrigerator for up to 4 days.

3. Sweeten things up by topping your crepes with fresh fruit, jam, or powdered sugar! Or fill them savory by adding ham, cheese, and vegetables before rolling them up into a delicious lunchtime treat.

Ham and Cheese Crepes

Ingredients:

1/2 cup milk

1/2 cup water

1/2 cup flour

2 eggs

1/8 teaspoon salt

1 tablespoon butter, melted

3/4 cup shredded Gruyere cheese OR Swiss cheese (3 ounces)

12 slices deli ham OR cook 5 minutes per side

6 thin slices deli turkey breast (about 3 ounces)

6 thin slices provolone cheese (about 3 ounces)

Dijon mustard Fresh chives OR green onions (for garnish)

Nutritional value of crepes

Crepes are a type of very thin pancake, usually made from wheat flour and water, milk and eggs. They are cooked on a hot griddle or frying pan, often rolled or folded with a filling inside.

A 100g serving of wheat flour crepes contains:

– energy 1477kJ/350 kcal

– fat 2.0g

– saturates 0.4g

– carbohydrate 71.0g

– sugars 6.7g

– fibre 3.2g

– protein 10.2g

– salt 0.03g

FAQs

Q: What is a crepe?

A: A crepe is a type of very thin pancake. French in origin, crepes are made from a simple batter of eggs, milk, and flour and can be filled with sweet or savory ingredients.

Q:How do you make a crepe?

A: Making a crepe is simple! Just whisk together eggs, milk, and flour in a bowl until the batter is smooth. Then, heat up a frying pan or griddle over medium heat and brush with butter. Pour in 1/4 cup batter to the pan and swirl around so that it forms a thin circle. Cook for 1-2 minutes until the crepe is lightly browned, then flip and cook for an additional minute. Remove from the pan and fill with your desired sweet or savory toppings.

Q: What are some common fillings for crepes?

A: Common sweet toppings include Nutella, berries, whipped cream, and sugar. Common savory toppings include ham, cheese, eggs, and vegetables. But really, you can put anything you want inside your crepes! Be creative!

Q: Can I make it ahead of time?

A: Yes! Once you’ve made your crepes, they can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.

About The Author

Jay Stallings

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