Wednesday, February 19, 2014

Whole Grain Crepes: Banana & Chocolate


Crepes bring back a lot of childhood memories for me. It all started at a small cafe in Rehoboth Beach, Delaware on a family vacation. The menu consisted of nothing but crepes. I chose one stuffed with strawberries and dripping with chocolate. I loved watching the chef swirl the batter onto the skillet and create a perfectly flat pancake. It was...Good. No. Delicious. No. Outstanding! Compliments to the chef! Every family vacation since has featured a stop (at least one) to a quaint crepe cafe.

The best part about crepes is that they can be savory or sweet. You can fill them with just about anything giving you the delightful option of having them for breakfast, lunch, or dinner. Stuff em' with veggies, eggs, cheese, or fruit and you've got yourself one heck of a pancake.

In this recipe I used whole grain brown rice flour, but you can use any type of whole grain flour you like best. The bananas can be substituted with any fruit as well! Either way, they're sure to be delicious!


For the batter:
3/4 cup whole grain flour
1 cup skim milk
1 egg (beaten) + 1 eggwhite
1 tbsp olive oil
1 tsp cinnamon
pinch of salt

For the filling:
1 large banana, sliced
2 tbsp raw walnuts, halved
2 tbsp dark chocolate chips

1. Heat olive oil in large skilled over medium heat.
2. In a large mixing bowl, combine flour, milk, and beaten eggs.
3. Add cinnamon and salt and stir until smooth.
4. Pour batter onto a large skillet and swirl until batter covers the bottom.
5. Cook until the underside is just golden brown. Add the filling and fold the crepe then cut it in half.

Serve with maple syrup and fresh fruit!

Serves 2

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