Wednesday, April 27, 2011


Crepes are fun and easy to make. They are very can make them with all different kinds of fillings and eat them for a full dinner entree with a vegetable and/or salad or serve them warm or cold filled with fruit or creams for dessert. Below I have posted two recipes...the recipe for basic crepes and also a lower fat version for those of us who are watching our calories (this is the one I usually make).

Basic Crepes

1 1/2 cups all-purpose flour
1 T. sugar
1/2 t. baking powder
1/2 t. salt
2 cups milk
2 T. butter, melted
1/2 t. vanilla
2 eggs

Low-Fat Crepes (WW points plus: 2 crepes=3 pts)

1 1/2 cups skim milk
1 cup + 2 T. flour 
3 large eggs
1/8 t. salt

Put all ingredients in blender and beat until smooth. Lightly spray 8" pan with non-stick cooking spray. (If you spray too heavily, the crepe batter will slide off the sides of the pan.) Heat over medium heat. For each crepe, pour a scant 1/4 cup of the batter into the pan and immediately rotate pan until thin film covers bottom and part of sides. Cook until light brown. Turn and cook other side until barely light brown. (I turn the crepe when it starts to pull away from the sides of the pan.) Keep crepes covered until ready to serve. Sprinkle dessert crepes with powdered sugar or top with whipped cream. Spoon a savory sauce or gravy over meat, seafood, or veggie crepes. Makes about 15 crepes.

Crepe Fillings
Seafood & Rice 
Any kind of berries
Pie fillings (apple, cherry)
cream cheese
sour cream
whipped toppings
ice cream

One of our favorite fillings consists of tuna or canned salmon, rice, cream of celery soup (thinned with a little milk), and seasonings. Then we make a gravy of cream of chicken soup (again thinned with a little milk). For you WW friends, remember you can reduce the points by using low-fat soups and skim milk. Be creative with your fillings and enjoy!

These crepes are filled with fresh strawberries and just a bit of lite Cool Whip, then sprinkled with powdered sugar...yum!

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