Tired of boring breakfasts? Switch it up with this easy and delicious whole-grain crêpe recipe. Low in fat and high in flavor, you won't regret trying it out!
Whisk the egg, egg white and salt until a bit frothy.
1 egg, 1 egg white, ⅛ teaspoon salt
Slowly add the flour and milk alternating a little at a time while whisking.
1 cup whole wheat flour, 1 ¼ cup skim milk
Warm a medium non-stick skillet (~9inch) over medium heat and spray with non-stick cooking spray. Pick the pan up off the heat and pour about ¼ cup of the batter. Immediately roll the pan around to spread the batter and fill the bottom of the pan. Place the skillet back on the heat for about 30-40 seconds.
non-stick cooking spray
You'll know it's ready to flip when the edges start to curl (as seen in the above picture) and the Crêpe slides when you shake the pan. Slide a plastic spatula under and flip. Cook for an additional 10-15 seconds. Slide onto a plate.
Repeat the process until all the batter is gone, about 8-10 crêpes.
This morning I filled one with fresh berries and a little low-sugar jelly. For lunch I filled one with a slice of cheese, turkey breast, baby spinach, tomatoes and honey mustard and ate it like a wrap. For dinner I also made a wrap with one and filled it with leftover Chinese chicken and broccoli! It was Crêpe-ilicious day!