A yummy alternative to heavy pancakes: blueberry crepes

photo from easyeatinggreen.blogspot.com

Since I’ve been on a recent food/healthy/lifestyle overhaul in the past few years, I’ve been having to change up all of the recipes I’d collected since high school.  I’ve nearly perfected transforming my favorite banana bread recipe into gluten-free and adding lots of healthy additions like cinnamon, nuts, and flax seed, but I couldn’t not put real butter in it (one step at a time I guess). Recipe to come…

Anyhow, every week I get in my inbox healthy recipes from Self.com, and I can’t wait to try out these buckwheat crepes! (crepes are french flat pancakes and as easy to make as regular pancakes) The recipe purports to rev up our calorie-burning in order to lose weight. I’m all for the eating-to-lose-weight method!

I just recently read buckwheat is also really good for you nutritionally (not to mention it’s gluten-free!) The recipe calls for 1/2 cp. regular white flour but I might just try full on buckwheat, or maybe even rice flour. And at only 215 calories for 3 crepes, I might just have these every weekend.

Buckwheat Crepes with Blueberry Topping

Buckwheat crepes can help you drop pounds by revving your calorie burn and curbing cravings.

Serves 4

INGREDIENTS

Crepes

  • 1/2 cup nonfat plain yogurt
  • 2 egg whites
  • 1 teaspoon olive oil
  • 1/2 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1/4 teaspoon salt
  • vegetable oil cooking spray

Topping

  • 1/2 pint fresh blueberries
  • 1 Granny Smith apple, grated
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 teaspoons lemon zest
  • 1 teaspoons lemon juice
  • 1 teaspoon vanilla

PREPARATION

  1. Blend 1 1/2 cups water, yogurt, egg whites, both flours and salt in a blender until smooth. Refrigerate, covered, 1 hour and up to 8 hours. Combine all topping ingredients in a small saucepan over medium-low heat. Stir until cornstarch dissolves. Raise heat to medium-high and bring to a slow boil, stirring occasionally, until thick. Set aside.
  2. Heat a griddle or crepe pan over medium heat and coat with cooking spray. Transfer about 1/4 cup batter onto griddle and spread it out with the back of a spoon. Cook until crepe begins to brown around the edges and starts to dry out on top, 2 to 3 minutes. Flip and cook until crepe is still moist but no longer wet in the center, 2 minutes more. Repeat until you have 12 crepes (about 6 inches each).

THE SKINNY

215 calories per 3 crepes, 2 g fat (0.4 g saturated), 42.8 g carbs, 4.2 g fiber, 7 g protein

http://www.self.com/fooddiet/recipes/2008/07/buckwheat-crepes

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2 thoughts on “A yummy alternative to heavy pancakes: blueberry crepes

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