Day two of crepe making is here. Hooray! And guys, let me tell you, my crepe-making obsession is only getting stronger. Yikes! 🙂
I’ve been making crepes left and right — to the point where I just leave my crepe pan on the stove permanently (as soon as I wash it, I put it back on) and my refrigerator cannot be found out of my homemade crepe mix (as soon as I see my mix is running low, I hurry and make some more!)
We are eating delicious crepes for breakfast, as snacks, and for dinner. We’ve been giving ourselves a break at lunch to fit in some good greens; we all know that trying to keep a good balance is key! (wink-wink)
The reason we are able to do crepes a lot and have our bodies feel really good and healthy still, is because most of the crepes we are eating are pretty light – we add a bit of chicken to them, a bit of cheese, a bit of greens, a bit of sauce, and voila – we’ve got ourselves a wonderfully healthy meal.
Crepes are not only desserts. You can create unlimited healthy combinations with them…which is why they are so much fun. It allows freedom to the creative mind. I will be sure to post some great savory crepe recipes on the blog soon for you guys to have.
Once or twice a week though, we do indulge in a delicious full-of-goodness dessert crepe. We try to add a bunch of fruits and organic nut butters to keep it healthy, but we’ll add a little bit of a “naughty ingredient” here and there if we are filling extra adventurous. For example, last night we added some hazelnut spread and SunSpire chocolate chips to our fruit crepes. They were so yum (talk about joy on a plate.) Every bite would hit the spot. Every bite!
If you’re like us, and like to treat yourself once in a while, go ahead and try this Nutella Strawberry Banana Crepes recipe. You will not be let down, my friends. Bon appetite!
- [b]For the Crepes[/b]
- 1 ½ cups whole wheat pastry flour
- 2 eggs
- 1 teaspoon white sugar
- ¼ teaspoon sea salt
- 2 cups almond milk
- 2 tablespoons hot water mixed
- ½ teaspoon baking soda
- ¼ teaspoon vanilla extract
- 1 tablespoon coconut oil, melted
- [b]For the Filling (ingredients needed per crepe)[/b]
- 2 tablespoons Nutella [i](or hazelnut spread)[/i]
- 1-2 tablespoons creamy organic peanut butter
- 1 banana, sliced
- 4 medium strawberries
- 2 tablespoons SunSpire chocolate chips (to top, optional)
- Add eggs, sugar and sea salt to your standing mixer’s bowl. Mix well.
- Warm almond milk in microwave[i] (about 20 seconds) [/i]and add it in. Mix well.
- Combine hot water with baking soda [i](in a separate small mixing bowl)[/i], and add it in. Mix well
- Gently add in flour. Mix well.
- Add in coconut oil. Mix well.
- Leave the batter to sit for at least 1 hour; it will thicken slightly over this time [i](batter must reach the consistency of pouring cream.)[/i]
- Preheat crepe pan for 5 minutes over medium heat, then grease surface with coconut oil.
- Pour small ladle full of batter into the pan; use crepe spreader in a circular movement to distribute batter evenly to form a large, thin crepe.
- Allow it to cook until bubbles begin forming at the surface, then loosen edges with spatula and flip the crepe.
- Other side only cooks for about 1 minute; while it cooks, add your filling: spread Nutella and peanut butter to cover half of the crepe. Use your spatula to fold crepe in half, and then fold it again in half [i](so it looks like my pictures below.)[/i]
- Top it with strawberries, banana slices and dark chocolate chips. ENJOY!
 
   
  
