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- 1/2 cup whole-wheat flour (125 mL)
- 1/2 cup all-purpose flour (125 mL)
- 1 Tbsp wheat germ (15 mL)
- 1 1/4 cups skim milk (310 mL)
- 1 egg (1)
- 2 Tbsp granulated sugar (30 mL)
- 1 Tbsp canola oil (15 mL)
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- In a large mixing bowl combine flours, wheat germ, milk, egg, sugar, and canola oil.
- Beat ingredients with mixer until smooth. The batter should be the consistency of thin cream.
- Heat a lightly oiled large non-stick crepe pan or non-stick skillet over medium heat. Using a ¼ cup (60 mL) measure, pour batter into crepe pan. Lift and tilt the pan to spread the batter.
- Return the pan to the heat and let crepe cook about 1 minute, until lightly browned. Quickly turn crepe over and let cook an additional 30 seconds to set the other side.
- Repeat to make more crepes. The pan should not have to be oiled again.
- Serve with your favourite toppings, such as fruit, yogurt, and nut butters.
Quickie Crepes
These healthy alternative to traditional crepes are great for quick, kid-friendly breakfast or a heart healthy snack. The batter includes whole-wheat flour and wheat germ to making it whole-grain. Add fruit, a dollop of yogurt and a touch of nut butter to keep little stomachs happy all day. This is a Heart and Stroke Foundation of Manitoba-approved recipe.
- Makes
- 10
Nutritional Analysis
- Serving Size
- 1 crepe
- Servings
- 10
- Calories
- 80
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Cholesterol
- 20 mg
- Sodium
- 25 mg
- Carbohydrates
- 13 g
- Fiber
- 1 g
- Sugars
- 4 g
- Protein
- 3 g
