Sunday, January 23, 2011

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Meatless Dish: Cinnamon Crepes




  • 2 large eggs
  • 1 tbsp light brown sugar
  • 3 tbsp ground cinnamon
  • 1 1/2 cup lowfat milk
  • 2 tbsp coconut oil
  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • Cooking spray
  • 1 cup lowfat vanilla frozen yogurt
  • 1 1/2 cup frozen unsweetened berries, thawed
  • powdered sugar (optional)

                                                          Batter done the night before



Place eggs, brown sugar, cinnamon, milk, and oil in a blender; blend on low.

Slowly add flours ½ cup at a time, stopping to scrape down the sides of the blender if necessary. When the batter is the consistency of heavy cream, pour into a bowl and refrigerate for 45 minutes.

Coat an 8-inch nonstick skillet with cooking spray and place over medium-high heat. Add ¼ cup batter to the pan. Using the tip of a spatula, quickly spread to form a 6-inch circle.3

Cook crêpe for 30 seconds or until lightly browned and crispy on the edges. Carefully flip with spatula. Cook 30 seconds more until second side is lightly browned. Repeat 7 times with the rest of the batter, respraying the pan between each crêpe.

Spread 2 tablespoons frozen yogurt on each crêpe, then add 3 tablespoons berries. Roll up and serve with powdered sugar if desired

                                                                    Looks so yummy

                                                         I know, I'm a messy eater


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