Healthier crêpe recipe
- 1 cup plain flourall purpose flourX
- 2 medium eggs, beaten
- 3/4 cup skim milk
- Sunflower spray oil
1 Sift the flour into a bowl. Add the eggs, milk and 1/2 cup cold water and whisk until smooth.
2 Heat a 20cm frying pan over a medium heat and spray with a little oil. Add a small ladleful (about 4–5 tablespoons) of batter and swirl around the pan to coat. Cook for 1–2 min, until golden, then toss or turn the pancake over and cook for up to 1 min, until golden.
3 Transfer to a plate, cover with a thick tea towel to keep warm, then repeat to make seven more pancakes.
These pancakes will keep, covered in the fridge, for up to three days. Or layer each one between baking paper, wrap the pile in clingfilm and freeze for up to three months. To use, defrost, then reheat individually in the microwave for about 10 seconds.
Nutrition Info (per serve)
Total fat 2.2g
–Saturated fat 0.6g
Dietary fibre 0.8g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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