Whole Grain Crepes by
Serves: 4 | Serving Size: 1 crepe
Per serving: Calories: 236; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 53mg; Sodium: 188mg; Carbohydrate: 39g; Dietary Fiber: 6g; Sugar: 9g; Protein: 8g
Nutrition Bonus: Potassium: 310mg; Iron: 11%; Vitamin A: 4%; Vitamin C: 89%; Calcium: 20%
For the crepes
1 cup whole grain pastry flour
1/4 teaspoon salt
1 large egg
1 cup unsweetened soy milk
3 tablespoons unsweetened soy milk
1 1/2 teaspoons vanilla extract
2 teaspoons butter
2 tablespoons water
For the filling
1/2 cup plain yogurt
1 medium banana
2 kiwi fruit, peeled, cut in half lengthwise, and sliced
2 teaspoons lime juice
1/2 teaspoon ground cinnamon
whole grain pastry flour
unsweetened soy milk
tablespoons unsweetened soy milk
1/2 teaspoons vanilla extract
kiwi fruit, peeled, cut in half lengthwise, and sliced
teaspoons lime juice
teaspoon ground cinnamon
In a large bowl, combine the flour and salt. In a small bowl, beat the egg, then stir in the milk and vanilla. Pour into the flour and mix well.
Melt 1/2 teaspoon of the butter in an 8″ nonstick skillet over medium heat. Pour 3 tablespoons of batter into the skillet and tilt the skillet to coat the bottom in a thin layer (if the batter seems too thick add 1 to 2 tablespoons water). Cook the first side until nicely browned, about 2 minutes. Using a spatula, turn the crepe and cook the second side for 1 to 2 minutes (the second side will look spotty). Slide the crepe onto a plate and cover with foil to keep warm.
Continue making crepes in the same fashion, rebuttering the pan after every second crepe, until all the butter and batter are used.
Assemble crepe and filling: Place a crepe on a serving plate, attractive side down, and spread with 1 tablespoon of yogurt. Arrange the 2 banana slices and a quarter of a kiwifruit in strips one-third of the way from one edge. Sprinkle with 1/4 teaspoon of the lime juice and a pinch of the cinnamon, and roll up. Continue assembling the remaining crepes.
NOTE: You can make the crepes ahead of time, stack and freeze them. Thaw if frozen, then reheat the foil-wrapped stack on a baking sheet at 350°F until the crepes are warm and pliable, 5 to 8 minutes, or in a skillet on the stovetop. Assemble as directed.