Sunday, May 13, 2012

French Vanilla Crepes - with hidden Flaxseed, Wheat Germ, and 3 Different Flours!

Even the pickiest of picky eaters can't resist a good crepe - filled with nutellas, strawberries, cream, or whatever strikes their picky fancy. I started with a basic recipe from, and then modified it over time to try to get some better ingredients into my preschooler's skinny, picky body. This is the one breakfast item she will reliably eat!

French Vanilla Crepes
Makes @10 crepes

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup almond flour
1 tsp sugar
1/4 tsp salt
1 tsp cinnamon
2 tsp wheat germ
1 1/2 tsp ground flaxseed meal
3 eggs
2 cups whole milk
1 tsp vanilla extract
2 Tbsp melted butter
**for the whole wheat and almond flours, as well as the ground flaxseed meal, I use Bob's Red Mill organic products, which I can find in the Greenwise sections of my local Publix

1. Combine flours, sugar, salt, cinnamon, wheat germ, and flaxseed meal. Set aside.
2.  In a large bowl, beat together eggs and milk with a mixer. Add vanilla. Beat in flour mixture until smooth. Add melted butter, and stir.
3. Heat a lightly oiled pan over low-medium heat. Add approximately 2 Tbsp of batter and rotate pan to spread it thinly. Brown on both sides, and add your choice of delicious fillings! Stir the batter between crepes, to keep the ingredients from sinking to the bottom. This also keeps the last few crepes from getting too heavy (the butter congeals a bit and rises in the batter.)

This works well with nutella, raw chopped fruits, sauteed apples, jams, and very well with some Reddi-Whip!

No comments:

Post a Comment