Breakfast obsessed. Honestly, is there even a need for other meals? I think no.
As you all know, I have a bit of a pancake problem. I have been occasionally swapping out my pancakes for french toast, but nothing I’m willing to commit to long term.
This past weekend, we had our usual pancake brunch on Saturday, but on Sunday, hubby went and lost his mind, saying this exact phrase, “I could go for something a little different.” WHATTTTTTTT?! My trusty partner in pancakes was giving up?! I had two choices; eat pancakes alone or let him think that we were closing this chapter and moving on to something new (just long enough to hold him over). I hate eating alone, so I had no choice but to make a new meal. But what would I make? For the last year, every Saturday and Sunday is pancake day. Then it hit me, Crepes are kind of like pancakes, right? I mean they look like pancakes, and they have the same main ingredients as pancakes, but technically, it was something different. So, we made crepes.
I didn’t document this entire process by photo, so forgive me. I didn’t intend for these to work out since it was my first time making them, and I definitely did not plan on loving them. Double negative – they were incredibly easy and …. I loved them. Here’s the advice I will give you – don’t try to do anything else while making these. They require a lot of attention, but they aren’t hard. The following recipe will give you 4 crepes, and 1 was pretty filling, but I had to have 2, well because I had lots of stuffings I wanted to try!
Here’s what you’ll need:
- 1/2 cup whole wheat flour
- 2 egg whites
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened almond milk
- 1/2 tablespoon unsweetened apple sauce
- 1/2 tablespoon raw honey
- 6 tablespoons water
- pinch of sea salt
Put all of your ingredients into a blender or food processor and blend until smooth. Heat a frying pan over medium heat for 3 minutes. Pour enough batter into the pan so that when you swirl it to spread batter around, it covers the entire pan with a thin layer, which you want to do right away. Using a spatula, loosen the edges of the crepe, and after about 2 minutes, flip it over to cook on the opposite side. You want to see the crepe turn golden brown, but not burning. Once it’s cooked on both sides, stuff with anything your heart desires.
My favorite combination was plain greek yogurt with fresh berries. We also tried almond butter with berries and my newest splurge, cookie butter cream cheese.