Made it this morning with both plan and savory version to serve our overnight guest.
recipe adapted from
http://skinnyms.com/dairy-free-crepes/
For these light-as-air crepes, we opted to use lighter and more easily digestible ingredients in place of dairy products. Milk is replaced with water while butter is replaced with olive oil. That way, we can enjoy these lighter crepes without losing any of their wonderful flavor. Fill them up with healthy ingredients like low-sugar jams and fresh fruits just like we did! Enjoy this delicious dessert without consuming any unwanted fat. Eat clean and stay healthy!
Yields: 4 servings | Serving Size: 1 crepe or 1/4 of recipe | Calories: 190 | Total Fat: 7 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 82 mg | Sodium: 121 mg | Carbohydrates: 25 g | Dietary Fiber: 1 g | Sugars: 1 g | Protein: 6 g | SmartPoints: 6
Ingredients
- 1 cup flour
- 1-1/4 cup water
- 2 eggs
- 1 teaspoon sugar
- pinch of salt
- 1-1/4 tablespoons olive oil, divided
Directions
In a bowl, mix the flour, water, eggs, sugar, salt, and 1 tablespoon of olive oil until smooth. Refrigerate for 30 minutes.
After 30 minutes, wet a crepe skillet or saucepan with the remaining olive oil. Distribute it evenly and get rid of excess with a kitchen paper towel.
Over low - medium heat, in a crepe skillet, pour a portion of the crepe batter then tilt the skillet continuously to swirl it around batter evenly. Flip to cook the other side when it is cooked through.
Note: I used medium heat on the good old electric stovetop range, added korean chives to the batter for the savory version.
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