Thursday, September 27, 2012


Sometimes I'm just in the mood to make something fun for breakfast. You know, actually make something. Not just a bowl of cereal, frozen waffles, or instant oatmeal. When that happens, a lot of the time I'm in the mood to make crepes for breakfast.

The sad thing is that my youngest son is allergic to eggs, so he can't really enjoy crepes with us. I tried making crepes using egg replacer...but it didn't really work. Egg replacer works in a lot of baked goods. But it doesn't have the right consistency to work in crepes. So, whenever I get in the mood for crepes, my youngest son gets something like cinnamon toast instead.

I found this really great and light crepe recipe in one of my Cooking Light cookbooks. We already blogged a crepe recipe (which I LOVE). It is a much richer crepe. You can find that one here. The crepe recipe that I am sharing today is much lighter (and therefore you can get away with having more of them!).

My favorite way to serve it for breakfast is to fill it with a little vanilla yogurt, wrap it up, sprinkle it with powdered sugar, and serve it with some fresh fruit. What a great breakfast! I like to double this recipe so that we have crepes for lunch too. Sprinkle the crepe with a little shredded cheese and then top with some deli turkey or ham and roll it up for a nice wrap/roll up.

Basic Crepes

A 1/4 cup dry measure scoops and measures the batter at the same time.


1/2 cup all-purpose flour
1/4 teaspoon salt
3/4 cup 1% low-fat milk (I usually use skim milk)
2 large egg whites
1 large egg
Cooking spray
1 teaspoon sugar (my optional addition)


Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt in a medium bowl. Combine milk, egg whites, and egg in a bowl; stir well with a whisk. Add to flour mixture, stirring with a whisk until almost smooth.

Place an 8-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat until hot. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.

Carefully lift edge of crepe with a spatula to test for doneness. the crepe is ready to turn when it can be shaken loose from the pan and the underside is slightly browned. Turn crepe over, and cook 15-30 seconds on the other side.

Place crepe on a towel; cool. Repeat procedure until all of the batter is used, stirring batter between crepes. Stack crepes between single layers of wax paper or paper towels to prevent sticking.

Yield: 10 crepes (serving size: 1 crepe)

Nutrition information: 41 calories, 0.8 g fat, 2.6 g protein, 5.8 g carb, 0.2 g fiber, 23 mg cholesterol, 0.4 mg iron, 85 mg sodium, 26 mg calc.

Source: Cooking Light cookbook.

Notes: I usually only get 8 crepes from this recipe (perhaps my pan is bigger than what the recipe calls for and thus it uses more batter).  Also, I never layer each crepe between paper towels or wax paper. I just put them on a plate on top of each other. I've never had a problem with them sticking. I really like these crepes. I like a hint of sweetness, so I added 1 teaspoon of sugar to the recipe.

Also, as mentioned above, I like to serve these with yogurt inside, sprinkled with powdered sugar, and served with a little fresh fruit. The perfect breakfast!


  1. Looks good! :) As you know, crepes are one of Emily's weaknesses!

  2. I like crepes with cottage cheese and a little jam or fresh fruit. Yum!