The Best (Healthy) Crepes in the Whole Wide World
This is not a hypothetical. I’ve been eating these every. single. day.
It’s bad. And by bad, I mean amazing. These crepes are amazing.
My first Paris street crepe was a magical moment. The sky was an ethereal grey, which is not helpful at all in terms of the weather because the Parisian sky is always an ethereal something.
So my mother and I, the endearing and hungry Americans in search of our crepe, emerged from the metro only to have the ethereal sky open up and dump buckets of water on us.
The varying reactions to the rain is how you can tell the difference between the tourists and the natives. The natives somehow materialize umbrellas, while the tourists (that’s us) duck under the cover of a crepe stand.
I think we all know who the real winner is. That crepe was flipping amazing.
One of the first things I did when I returned to our beautiful states was re-create those life-changing crepes I ate in the Parisian rain. And I like to think I did a pretty darn good job.
These healthy crepes are super easy to make, very sturdy, extremely versatile, and just downright incredible. Not to mention they’re only 21 calories each!
To prepare the batter, we will be enlisting the help of our dear friend the blender. (My Vitamix and I are still very much in love.) Using a blender is the way of the crepe master (that’s you!). And just think of all the elbow grease you’re saving!
Now let the batter hang out in the fridge for at least an hour so these healthy crepes come out all sturdy and beautiful.
And here they are! All sturdy and beautiful. Paris would be proud.
Trick them out with your favorite toppings and get ready to smile with your mouth full.
Please note: The following recipe is NOT gluten or grain free, so please click for the recipe that is.
Adapted with love from the Food Network
- 2 eggs or 1 tablespoon Ener-g egg replacer mixed with 4 tablespoons water
- 3/4 cup almond milk
- 3 tablespoons applesauce
Combine all of the ingredients in a blender and pulse for 10 seconds until combined. Place the crepe batter in the refrigerator for 1 hour, or up to 48 hours.
Heat a small pan sprayed with cooking spray. Pour 1 ounce of batter into the pan and swirl to evenly spread. Cook for 30 seconds and carefully flip. Cook for another 10 seconds and remove. Lay the crepes out flat to cool. Repeated with the remaining batter. You can stack the crepes for storage once they have thoroughly cooled. Store in a zip lock bag in the fridge or freezer. Serve with any toppings your heart desires. Devour.