Non-Dairy Whole Wheat French Crepes

13 Jun 2014

The French must hate me for I have altered their traditional recipe for health's goodness sake!

Summary

Yield	Servings
Prep time	15 minutes
Cooking time
Total time	15 minutes

Description

Let me prove to you that the notion that says, "What is good for you tastes bad" is not at all times true unless you are taking a bitter medicine of its purest kind. I'm talking about found. I try to cook healthy stuff that tastes good, and this should be one of them....

Ingredients

egg whites from large eggs

1 c

whole wheat flour

1 1⁄4 c

pure juice blend

2 T

olive oil

1⁄4 t

salt

1 T

dark raw honey

1⁄2 t

vanila extract (optional)

Instructions

Preparing the batter.

Mix all the ingredients in a blender or food processor and blend at medium-high speed until it has an even texture and a syrupy consistency. Then set in the refrigerator for 30 minutes or overnight to eliminate of reduce bubbles. However, if in a hurry, it is alright to cook the batter right away.

Cooking the Crepes.

Heat a non-stick pan over medium heat, and not higher than this.

Pour a little bit of olive oil on the pan just enough for a crepe to get smoothly flipped.

Ladle about 3-4 T of batter and pour in the pan quickly swirling to form a very thin pancake.

Cook until the bottom side start to blot with brown spots, or golden brown. You are also ready to flip the crepe when the top side stopped bubbling, and that its liquid “solidifies”.

Flip the topside down and let cook until done.

Serving Crepes.

The most popular way of serving crepes is to smear its middle with your favorite jam, then roll and savor.