My family learned to make crepes from a French foreign exchange student we had a few years back and since we all know that French people don't get fat, I supposed I always assumed that crepes were a healthy breakfast option. But what do you think? Crepes with fresh fruit: are they a yay or a nay?
How Many Calories in Crepes with fresh fruit?
- 244 cal
- 556 cal
- 640 cal
- 1022 cal
The answer is 640 calories, 13 g of fat. That's a little bit staggering for breakfast, but I suppose for breakfast + lunch (bunch), it's not too bad. But be warned -- there's heaps of sugar in there; some of it comes naturally from the fruit, but some is added and that's the stuff you should try to avoid. And skip the whipped cream too -- it's just loaded with unnecessary fat and calories.
Truth be told, there are worse breakfast choices out there, but you're best off making sure this is a once-in-a-while treat.
World's Simplest Crepes
Crepes are a traditional French dish but are becoming increasingly popular in North America. This recipe details an easy way to prepare and serve crepes.Crepes. For some people, that word brings about thoughts of delicious, perfectly golden “French pancakes,” folded with fruit and drizzled with honey. For others, the very mention of crepes calls up memories of stovetops messily covered in batter after a failed attempt at cooking these tasty treats. Luckily for the latter half of the population, there exist a variety of crepe recipes that are quick, simple, and will not cause a batter explosion in the kitchen. These crepes can be served in hundreds of ways; this versatility makes them a perfect meal option at any time of day or night.
Simple Wheat Flour Crepes Recipe
Ingredients:- 1 cup whole-wheat flour
- 1 cup milk (any variety, soy milk also works well)
- 2 whole eggs
- Optional ingredients for sweeter crepes: 2 Tbs sugar, ¼ Tsp vanilla extract
Directions:
- Combine all ingredients in a medium bowl and stir until smooth.
- Transfer batter into a large measuring cup for ease of pouring.
- Coat a fry pan with cooking spray and place over medium heat. Fry pan selection is important: the diameter of the pan will be the same as the diameter of the crepes; therefore, a small pan should be used for small crepes, a medium pan for medium crepes, and so on.
- Once heat begins rising from the pan, slowly pour batter into the pan until the entire bottom of the pan is covered and the layer of batter is about one-either of an inch (or three millimeters) thick.
- Let the crepe cook until the edges separate very slightly from the edge of the pan and the top of the crepe begins to solidify.
- Flip the crepe using a wide spatula, and let it cook until both sides are solid.
This recipe will produce 7-10 small crepes, or 4-5 larger ones. For low-fat crepes, use skim milk and omit one egg yolk from the batter. Gluten-free crepes can be obtained by substituting 1 cup certified GF oats for the wheat flour.
Serving Ideas
Although countless serving options exist, some toppings are more popular than others. Crepe toppings will vary by country, time of day, and personal taste, but here are some general guidelines:- If sugar and vanilla were included in the batter, a sweet topping will be most appropriate. Options include syrup, confectioners sugar, jams or jellies, fresh fruit (alone or with cottage cheese), drizzled chocolate, whipped cream, honey, or any combination of these.
- Unsweetened crepes can be eaten with the foods listed above, or with a variety of savory ingredients. The most popular toppings include a combination of meat, cheese, or vegetables. Example: spinach, tomato, sliced cucumber, and melted mozzarella cheese.
The versatility associated with this traditional French dish may be intimidating at first, but it allows for unlimited flavor combinations that can enhance any breakfast, lunch, dinner, or dessert menu. These quick and easy crepes can dressed up or pared down; as such, they should be included in any budding chef’s repertoire.
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