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Nutrition Facts
Crepes
Amount per Serving
Calories
395
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Cholesterol
 
146
mg
49
%
Sodium
 
641
mg
28
%
Potassium
 
481
mg
14
%
Carbohydrates
 
30
g
10
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
20
g
40
%
Vitamin A
 
1219
IU
24
%
Vitamin C
 
9
mg
11
%
Calcium
 
344
mg
34
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Crepes

Servings: 4

Ingredients

Crepe

  • 1 cup whole wheat flour
  • 1/8 teaspoon salt
  • 1 1/2 cups milk
  • 2 eggs at room temperature
  • 2 tablespoons butter melted

Filling #1

  • 1 large ripe tomato chopped
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh basil thinly sliced

Filling #2

  • 1/2 cup green onions sliced
  • 1/2 cup all natural, nitrate-free ham chopped or diced
  • 1/2 cup swiss cheese

Instructions

  • In a small bowl mix together all sauce ingredients; set aside.
  • Melt butter; whisk with eggs.
  • Whisk milk, flour and salt. Add egg mixture and whisk thoroughly. Batter will be thin.
  • Preheat a 9-inch non-stick skillet on medium heat. Add butter to lightly coat pan.
  • Pour about 1-2 fluid ounces of batter and swirl to thinly cover bottom of pan.
  • Cook until the top of the crepe looks dry, and/or has popped bubbles, about 45 seconds.
  • Flip crepe and cook about 10 seconds.
  • Remove from heat.
  • In a line down the center of the crepe, add desired fillings.
Nutrition Benefit: better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence, consistent energy, improve hydration, minimize headaches, promote eye health, reduce inflammation, stress reduction
Category: breakfast

Notes

Option: For a sweet crepe filling, sauté a large chopped apple with 1/8 teaspoon cinnamon, 2 teaspoons of real maple syrup or honey, and a tablespoon of chopped walnuts.
*Gluten-free or regular flour can be substituted, reduce the milk by 1/4 cup.