Makes 10 (7-inch) crepes
Think of crepes as an elegant, sophisticated entree? They’re really pretty easy to make – and perfect for a quick lunch or dinner. The versatile batter in this recipe works equally well to make a savory entree or a sweet dessert. You can even prepare the crepes ahead of time and then assemble them with a warm filling at the last minute.
- 1/2 cup unbleached white flour
- 1/2 cup whole wheat pastry flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1-1/3 cup skim milk or low-fat soymilk
- 1 egg white, beaten
- 1 teaspoon vanilla
Combine flours, baking powder, sugar and salt in a medium-sized mixing bowl. Whisk to mix dry ingredients thoroughly. In separate bowl, whisk together milk or soymilk, egg white and vanilla. Stir the wet ingredients into the dry mixture with a spatula, just until moistened. Do not over mix (Note that you can make these crepes suitable for vegans with two simple substitutions: omit the egg white and increase soymilk to 1-1/2 cups).
Pour batter into a 7-inch or 9-inch nonstick crepe pan, tilting pan so batter coats bottom thinly. Turn once with wooden or plastic spatula when bubbles appear on surface. Lightly oil skillet between cooking each crepe. Stack crepes as they cool (If you’re not using the crepes immediately, you can cover them with plastic wrap and refrigerate or freeze).
Roll the crepes around a savory filling to make a lunch or dinner entree:
There are so many possibilities for fillings! Try lightly sauteed fresh asparagus or a serving of warm ratatouile. Or maybe sauteed mushrooms and spinach or just fresh spinach leaves with a bit of low-fat goat cheese. You can also try filling your crepes with a serving of herbed scrambled eggs or a tofu-vegetable scramble. If you’re feeling very ambitious and can afford the extra calories, you can even “finish” your savory crepes by drizzling the plate with a light sauce.
Roll the crepes around a sweet filling to make a dessert dish:
Spread each crepe with a generous spoonful of sautèed cinnamon apples or fresh sweet berries and fruit jam. Roll up the crepe and sprinkle lightly with powdered sugar.