Sometime in the late ’70s, I convinced my meat-no-potatoes-no-casseroles-no-sauces dad to buy my mother a crepe maker as a gift.
I remember her plugging it in once.
I’ve since learned you don’t need to possess a love of French food or a specialty appliance (a skillet will do) to develop a genuine fondness for the classic little pancakes.
The Star’s Egg White Crepes provide a healthy, low-calorie wrapper for a variety of fillings. For a main dish, fill with a low-fat chicken or tuna salad. For a healthy snack, spread a prepared crepe with peanut butter, then fill with sliced bananas or apples. For dessert, fill with nonfat frozen yogurt and top with fruit and toasted, chopped walnuts.
We zeroed in on breakfast, filling crepes with 2 to 3 tablespoons nonfat, protein-packed Greek yogurt and fresh berries or sliced fruit to create Strawberry Yogurt Breakfast Crepes.
To quickly and easily ladle the batter into the skillet, use a 1/4-cup measuring cup and fill about 3/4 full.
For a gluten-free meal, substitute 3/4 cup buckwheat flour for the white whole-wheat flour.
Storage and serving tips: Stack the prepared crepes between sheets of waxed paper, then seal in a plastic bag. Refrigerate and use within 2 to 3 days or freeze for up to 2 months. To reheat, place a crepe on a plate and microwave on high for 15 to 20 seconds or until warm.