Whole Wheat Berry Crepes

Sep 6, 2013

Whole Wheat Berry Crepes

Menu:

Tomato, bean and sausage stew

Chicken with pan gravy, roasted carrots, whole wheat cous cous

Sautéed shrimp, Asian roast broccoli and mushrooms, brown rice

Blackened tilapia, smashed peas, sautéed corn and scallions

Breakfast for dinner: ricotta and berry whole wheat crepes, summer vegetable and tomato quiche

Recipe:

Cooking time: 30 minutes Seves 4

Ingredients

3 eggs

2 cups low fat milk

1 cup whole wheat flour

1 tsp. vanilla extract

1 cup ricotta cheese1 Tbsp. sugar

2 cups assorted berries

1 Tbsp. honey

Cooking Instructions

In a blender, combine eggs, milk, flour, vanilla and sugar.  Mix on high speed for 20 seconds, then allow to rest for 15 minutes.  In a non-stick skillet over medium heat, spray liberally with non-stick spray, then coat with about one ounce of the crepe batter.  Cook for about 45 seconds to one minute, until the batter begins to set and the edges curl up slightly.  Flip using a rubber spatula and your fingertips, then cook for an additional 15-30 seconds before  turning out of the pan.  Continue with the remaining batter, until you have about 12-15 crepes.  In a bowl, combine the ricotta, honey and berries.  Scoop about 3 Tbsp. if filling into each crepe, then roll like a thick cigar and serve with powdered sugar or maple syrup.

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