Ready for your new healthy and delish go-to breakfast? This recipe is packed with nutrients and flavor—(thanks whole grains for the extra nutrient and fiber boost) yet only a skinny 77 calories! Holy Crepe! Add that it’s super simple to make and can be used in a variety of ways – from breakfast with sweet crepes to lunch and dinner with savory crepes!! Give this Skinny Crepe a whirl, we promise you won’t regret it ☺
After you make the crepe– try any of these recipes for the filling!
Or to get inspiration for other crepe filling ideas– check out our Whole Grain Crepes
Skinny, Easy Peas-y (Basic) Crepe
This recipe is super easy—just blend everything together, and you’re off to the races—aka, the skillet—for a quick minute! See directions below.
Skinny, Easy Peas-y (Basic) Crepe
Makes 8 Crepes
Kitchen Needs
Blender
Measuring cup(s)
Skillet
Stove top
Ingredients
1 cup whole wheat flour
½ cup skim milk
½ cup water
1 tsp granulated sugar
2 tsp vanilla extract
2 medium “cage-free” eggs
Directions
Simply add your ingredients into a blender in the following order: milk, water, sugar, vanilla, and flour. In a small bowl, crack the eggs to ensure shells are not in your food!
Add the eggs to the blender and turn it on. Allow your ingredients to blend until a smooth consistency is reached. For best results, allow the mixture to sit in the refrigerator for 30-60 minutes.
When ready to cook crepes, allow the skillet to warm over medium heat. Measure ¼ cup and pour into the warmed skillet. After the crepe has slightly bubbled and has slightly started to come away from the pan (i.e.—it’s no longer stuck to the bottom of the pan), flip and let the other side cook for 20-30 seconds. Continue to process for 7 more crepes & enjoy!
Nutritional Information, per crepe
77.4 calories, 1.3g fat, 42.8mg cholesterol, 24.4mg sodium, 25.2mg potassium, 12g carbohydrates, 2g fiber, 1.3g sugar, 4g protein
- 1 cup whole wheat flour
- ½ cup skim milk
- ½ cup water
- 1 tsp granulated sugar
- 2 tsp vanilla extract
- 2 medium “cage-free” eggs
- Simply add your ingredients into a blender in the following order: milk, water, sugar, vanilla, and flour. In a small bowl, crack the eggs to ensure shells are not in your food!
- Add the eggs to the blender and turn it on. Allow your ingredients to blend until a smooth consistency is reached. For best results, allow the mixture to sit in the refrigerator for 30-60 minutes.
- When ready to cook crepes, allow the skillet to warm over medium heat. Measure ¼ cup and pour into the warmed skillet. After the crepe has slightly bubbled and has slightly started to come away from the pan (i.e.—it’s no longer stuck to the bottom of the pan), flip and let the other side cook for 20-30 seconds. Continue to process for 7 more crepes & enjoy!