crepes

For some reason, crepes have always intimidated me. To me, they were the high maintenance and delicate sibling of the pancake. Maybe it’s because they are French. The French are high maintenance and delicate, right?

(Sorry if you are French and I offended you. If it makes you feel better, Americans are fat jerks.)

As usual though, I have to try to make crepes a little bit healthier. I did find one recipe that was SUPER healthy. Like it used bananas and oats and agave. I am not going that far. I just used whole wheat flour, egg whites, and almond milk. It definitely made them a bit lighter, but not taste like grainy bananas. Unless you like grainy bananas.

What I found in making crepes, is that you really want your batter to be pretty thin. If it is the consistency of pancake batter, then it needs to be thined out. Other than that, its really not that easy to mess up crepes.

It also helped me to watch a couple YouTube videos. Seeing other people make them helped my confidence and lessened the intimidation. I also didn’t try to be fancy and flip them like a pro. I used my fingers and flipped them over. There was no one around to judge my lack of flair and none of my crepes ended up on the floor.

The amazing thing about crepes is that they can be filled with anything. I love crepes filled with Neutella and strawberries. These crepes are filled with vanilla Greek yogurt, strawberries, and bananas then topped with blueberries. If B were around when I made these, I would have filled his with eggs, bacon, and cheese…like a little crepe breakfast burrito.

And if you are wondering, the plate featured above can easily serve 2 people. But I ate all four because I am a fat jerk.

What is your favorite crepe filling??

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