I hope everyone had a splendid Christmas with their loved ones and are eagerly awaiting the New Year. I am ready for 2016 to end and I know many of you are as well. I normally don’t like making New Year’s resolutions but since I want my 2017 to go without a hitch, I’ve decided to make one. I spent most of 2016 struggling with eating breakfast in particular. So, next year I want to make breakfast just as important as my other meals. (I read this article and instantly felt inspired: Breakfast: Is It the Most Important Meal?).
Breakfast is one of those meals that I find difficult because I associate it with fatty, oily, and heavy foods. So I started reflecting, like I often do, on the types of things I like and how I can make them healthier. My mind wandered to the time my boyfriend and I went to Paris and enjoyed the most delicious crepes. A little bit of reminiscing, research, experimentation, and love created this: Traditional French Crepes with Strawberries and Bananas.
- 3 tablespoons reduced-calorie butter, melted and cooled slightly
- 2 cups 2% milk (Skim works too)
- 3/4 cup egg whites
- 1/2 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon sugar (Brown sugar works too)
- 1/8 teaspoon salt
- Peanut butter or hazel nut spread
- Sliced strawberries
- Sliced bananas
- Sugar Free Powdered Sugar Substitute (optional)
Equipment: non-stick skillet, ladle, mixer, blender, & parchment paper
Place melted reduced-calorie butter, milk & egg whites in a blender and blend. Then, sift the whole wheat and all-purpose flour, sugar, & salt into a separate bowl.
Access your mixer and pour the liquids into it. Turn the mixer on and set it to a slow speed (using my Kitchen Aid Classic Pro Mixer, I use the 4 or 6 speed). Then, slowly add the dry ingredients from the separate bowl in the liquid mixture. Mix under smooth. Let the batter sit in the mixer for 15 minutes to allow the gluten to develop.
Warm a non-stick skillet over medium heat, then coat with non-stick cooking spray (I like Pam Olive or Canola Oil). Using a ladle, pour batter into the pan, then swirl to coat entire bottom of pan with a thin layer. Run a spatula around the edges of the crepe.
Gently lift the crepe and flip with fingers or spatula. Cook for one minute on the bottom. Place each crepe on a layer of wax or parchment paper to cool.
Spread peanut butter or hazel nut spread across on one side of cooled crepe. Then, fold in half twice into a triangle shape. For added sweetness, cover folded crepes with Sugar Free Powdered Sugar Substitute. Top it with sliced bananas and strawberries.
Hope this gave you some morning inspiration and remember that healthy doesn’t mean it doesn’t taste good. Go for both!