Clean Eating Sweet Stuffed Crepes 2 Ways
Try this Clean Eating Sweet Stuffed Crepes 2 Ways recipe, or contribute your own.
Try this Clean Eating Sweet Stuffed Crepes 2 Ways recipe, or contribute your own.
- 1/2 cup water
- 3 large eggs
- 1/2 tsp salt
- dash cinnamon
- 3 tbsp butter melted
- cooking spray (i use misto)
- 3 1/2 cups any milk (i used unsweetened almond milk)
- 3 tbsp raw honey or maple syrup
- 1 3/4 cups whole wheat or spelt flour
- 1 medium ripe mango peeled and coarsely grated
- 3 medium apples peeled and coarsely grated
- 3 tbsp chia seeds
- 3 large ripe bananas mashed
- 1 cup strawberries chopped (i used frozen)
- 3 tbsp chia seeds
- dash pure vanilla extract
- Carbohydrate 324.148525160945 g
- Cholesterol 1360.50937503924 mg
- Fat 96.9420041692027 g
- Fiber 76.0191990699852 g
- Protein 90.6589583564671 g
- Saturated Fat 35.1361716527262 g
- Serving Size 1 1 recipe (1366g)
- Sodium 704.116837243003 mg
- Sugar 248.12932609096 g
- Trans Fat 11.1509742258198 g
- Calories 2401 calories
Step-by-step
- In a large mixing bowl, whisk the eggs. Add milk, water, butter, honey, salt and whisk to combine. Add flour and whisk again until thoroughly combined. Batter should be very runny, not like a pancake batter. You can prepare it in advance and refrigerate overnight.
- Preheat medium (10") non-stick skillet on medium heat and spray with cooking spray. Hot skillet is very important for successful crepes. Hold skillet in the air, pour 1/4 cup batter in the centre and quickly tilt it to distribute batter evenly all around. The key is to be quick and it usually takes a few crepes to get a hang of the process. Cook for 2 minutes or until dry golden edges appear. Then using thin spatula flip and cook for another 45 seconds. Repeat this step with remaining batter. Depending on the skillet you use, you might or might not need to spray it with cooking spray before each crepe.
- While making crepes, prepare both fillings in separate medium bowls. Just mix ingredients with a fork.
- Spread 1/4 cup filling around the crepe, fold in half and then in half again. Any remaining filling or plain crepes can be enjoyed on its own. Serve warm with yogurt, honey, maple syrup and fruit of choice. Whatever you like. Makes great lunch leftovers!
What the ingredient list omits is the historical lineage of stretching small amounts of grain with abundant liquid. Thin griddle cakes date back centuries across European peasant kitchens, where stretching flour with water, milk, and eggs produced sustenance without heavy grain requirements. Modern iterations utilize whole wheat or spelt flour, which introduce denser fiber profiles than refined white flour. These heavier flours absorb liquid differently. Letting the batter rest overnight in the refrigerator allows the flour starches to hydrate fully, yielding a cohesive texture that resists tearing during flipping.
Adapting Grain and Dairy Foundations
Traditional preparations rely on all-purpose flour and dairy milk, but alternative grains integrate smoothly into the method. Spelt flour brings a slightly nutty profile while maintaining structural integrity. Whole wheat flour requires vigorous whisking to prevent dense pockets. Almond milk functions adequately as a liquid base, though plant milks with higher fat content mimic dairy performance more closely on hot surfaces. Maintain a medium heat setting on a ten-inch non-stick skillet. Pour one-quarter cup of batter into the center, swirling immediately to coat the surface before the batter sets. Cook for two minutes until the edges turn golden and dry, then flip for forty-five seconds.Advance Preparation and Storage
Storing cooked crepes requires separating individual layers with parchment paper to prevent sticking. Stacks keep reliably in the refrigerator for up to three days or in the freezer for two months. Reheat refrigerated crepes gently in a warm skillet for thirty seconds per side before adding fruit fillings.
