Clever Crepes Recipe

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Dear Missy,

I have just discovered your first Sneaky Chef book and I am very excited. I had great success this weekend with the quick fix to the store bought brownie recipe... Do you have recipes that incorporate ground flaxseed or flaxseed meal in your newer book? Thanks a million!

Cynthia C.
East Brunswick, NJ

Dear Cynthia,

Thanks for writing! Flax is truly a wonder food and worth slipping into your family’s diet! It’s full of Omega-3 good fats, fiber, and antioxidants that help protect against disease (Note that flax seeds need to be ground to make the nutrients available). I incorporated flax pretty extensively in Sneaky Fitness. Here's a great recipe for Breakfast Crepes that uses ground flax in the filling.

Crepes are very thin pancakes, traditionally folded and filled with sweet or savory ingredients. I serve the sweet versions below for breakfast—kids think they’re getting a treat, but you’ll know there’s some nutrition slipped in. Best of all, you can make them ahead, then refrigerate or freeze for later. On a busy weekday morning, all you have to do is grab ’em, fill ’em, and go! Wrap them in wax paper like they do on the streets of Paris, and your kids will say “ooo la la!”

Enjoy in good health!



Makes about 4 crepes

1 large egg
1 large egg white  (about 3 tablespoons liquid egg white)
3⁄4 cup low-fat milk
1 tablespoon sugar
1⁄4 teaspoon salt
1⁄2 cup Flour Blend (see Make-Ahead Recipe #8, p. 265)

In a large mixing bowl, whisk together all the ingredients until smooth. Unlike pancakes, you don’t want any lumps in crepe batter.

Heat a small (about 8-inch) nonstick frying pan over medium-high heat. Coat the entire bottom and sides of the pan generously with cooking spray oil.

Pour about 1⁄4 cup of batter into the hot pan. Lift and tilt the pan to swirl the batter so that it covers the bottom of the pan evenly, with no pools of batter remaining. Cook the crepe for about one minute, until the top is no longer wet and the edges start to brown. Loosen edges with a rubber-tipped spatula, flip, and cook the other side for another minute.

Repeat with remaining batter, re-spraying the pan before making each crepe. If serving immediately, see variations below and fill each crepe in the pan. Or, crepes can be made in advance, stacked between sheets of wax paper wrapped in plastic, and stored refrigerated for 3 days or frozen for 3 months (thaw before using).

Breakfast Crepe Fillings:

Put 1 tablespoon Peanut Butter or Nutella® mixed with 1⁄2 tablespoon Orange Puree (see Make-Ahead Recipe #2, p. 258) in the center of the crepe; add banana (optional), fold in quarters, and dust with powdered sugar.

Put 1 tablespoon jam mixed with 1 teaspoon ground flax seeds in the center of the crepe; add sliced strawberries or raspberries (optional), fold in quarters, and dust with powdered sugar.

Put 1 tablespoon chocolate syrup with sliced bananas in the center of the crepe, fold in quarters, and dust with powdered sugar.

Per Serving (1 Crepe, 100g): Calories 156; Total Fat 4g; Fiber 3g; Total Carbohydrate 22g; Sugars 3g; Protein 9g; Sodium 206mg; Cholesterol 157mg; Calcium 70mg


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