Best 5 Low Fat Honey Crepes Recipes

LOW-FAT, LOWER CALORIE AND GREAT-TASTING CREPES

Steps:

• Prepare 8-9 inch diameter saute pan by heating on low heat on stove.
• Beat eggs together with milk using whisk.
• Add vanilla extract and Splenda and continue to blend.
• Add flour in increments, blending into the mixture.
• Drizzle melted margarine into batter, continuing to blend with whisk. Set aside.
• Turn heat up to medium on saute pan, and spray lightly with cooking spray for the first crepe. If the cooking spray turns brown, the pan is too hot. The spray should remain a clear color.
• Add 1/4 to 1/3 cup of the batter to the center of the pan. Pick up the pan and swirl the batter to where it forms a circle. (A circular crepe takes practice. The key is to keep the batter thin and uniform in the pan.).
• When the outside of the crepe's edges start to brown and the top of the crepe is no longer a wet appearance, flip the crepe over. Let it cook just a minute more so it's cooked through. Remove from pan onto a plate. Flip the crepe into a half, then another half, where it forms a quarter of a circle shape.
• Continue the steps above until all the batter has been used.

LOW-FAT CREPES

Steps:

• Combine all ingredients mix until smooth. Use a non-stick pan (no oil needed) heat over medium-high heat.
• Spoon 3 Tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly and thinly.
• Cook until edges begin to brown. Turn crepe over and cook until lightly browned.
• Remove crepe to plate to cool. Repeat process with remaining batter.
• Spray with spray butter, lightly dust with powdered sugar and cinnamon -- and ROLL.

LOW-FAT HONEY CREPES

Steps:

• 1. Combine all ingredients in a blender or food processor blend until smooth. 2. Rub an 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray heat over medium-high heat. 3. Spoon 3 to 4 Tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly with batter. 4. Cook until edges begin to brown. Turn crepe over and cook until lightly browned. Remove crepe to plate to cool. Repeat process with remaining batter. 5. Crepes may be refrigerated 3 days or frozen up to 1 month in an airtight container.

BASIC CREPES

Steps:

• Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
• If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.

HONEY CREPES

Steps:

• Place the Dough Blade in the Processor Bowl. Add the eggs, milk, water flour, butter, extract and 10 g honey and pulse until smooth.
• In a non-stick sauté pan, heat a little oil over medium-high heat. Pour a small amount of batter into the pan and swirl around evenly to form a thin circle. Cook for 30 seconds. Flip and cook for an additional 10 seconds. Remove from pan and keep warm on a plate. Continue with the remaining batter, stacking the crepes between layers of parchment paper.
• To serve, roll the crepes to form cigar shapes, place on a serving platter and drizzle with honey. Sift with powdered sugar just before serving. Makes about 8 crepes.