Recipe: Healthy Breakfast Crepes


Healthy Breakfast Crepes from Leah Sarago Fitness


Healthy Breakfast Crepes

From Leah’s Kitchen

For my Healthy Breakfast Crepes I recommend organic ingredients, but as we all know organic is more expensive and not always available depending on where you live. Just make sure you use organic, unrefined coconut oil. You can replace the coconut oil with butter.

Healthy Breakfast Crepes Ingredients

3/4-1 cup all-purpose flour
1/8-1/4 cup organic ground flax seed
1 cup milk *
3 organic eggs
2 tsp. pure vanilla extract
2 Tbs. organic unrefined coconut oil
1 Tbs. sugar (optional)
Dash of sea salt

Healthy Breakfast Crepes Directions

Use a whisk or blender to mix all ingredients except the coconut oil and flaxseed. If the batter seems water-like, add the extra 1/4 cup of flour. Batter should be a thinner consistency than pancake batter. Using a crepe pan for best results, turn the stovetop setting to medium (electric stove-top) or medium-low (gas stove-top). Place the 2 Tbs. of coconut oil into the pan to melt the oil before adding to the crepe mixture. Once oil is melted, immediately pour and mix into the batter until there are no lumps. Finally, add the ground flax seed and stir. Make sure the flax seed is ground so your body can better digest it and get the nutrients. Use a ladle to poor about a 1/2 cup of mixture into pan and lift the pan off the heat to immediately swirl the batter around to make the shape of the crepe. If you are using an enameled cast iron crepe pan, you will need to use the wooden utensil to distribute the crepe batter evenly.

Cook the first side until edges look dry and the bubbling stops. Flip over and cook for about 10 seconds more until a hint of golden brown. Note: Crepes do not need to be as brown on each side like a pancake. Crepes should look more golden with a golden brown streaks.

*You can replace with almond milk for dairy-free crepes, however, the cooked consistency is more fragile therefore be careful when flipping the crepes to prevent tearing.

Healthy Breakfast Crepes Topping Suggestions:
Sparingly use maple syrup for a topping. Do not ruin these healthy crepes with regular/light/diet pancake syrups that are not good for you. Just read the labels on these syrups. It is a chemical concoction that cannot be good for you especially with the additive sodium benzoate in about every one of the syrups on the shelves. Use what is pure but use it sparingly.

Fresh or heated strawberries/peaches/cherries/apples/raspberries/favorite fruit. On the stovetop, simmer a 16 oz. bag of frozen strawberries. You can add a tablespoon of sugar if the strawberries are very tart. Place the fruit in the center of crepe and roll into a log or place on top of a folded crepe. Top with and dollop of whip cream or sprinkle of powdered sugar.