Healthy Breakfast 2013 Crepes!
HEY! Okay, so it’s been way too long since I posted and I apologize. The holidays are pretty hectic but I’m just glad to be back now. Also, oh my gosh, it’s 2013!! We should be flying around in spaceships and have barcodes on our wrists or something by now! Well, I guess I’ll just have to be happy enough with my 2000 Dodge Neon and my iPhone.
So, I spent a lot of time thinking about what my first recipe in 2013 would be and I quickly decided that it would be some sort of breakfast. I’m so over eggs and bacon and I wanted to find something else that I could make yummy but healthy! Also, I finally ate a pomegranate for the first time and I’ve been trying to put them in EVERYTHING. I stumbled onto a healthy breakfast pancake recipe and I was so excited. It had flax seed and you made it in coconut oil. This, I thought, would be my step in the right direction for the New Year. WRONG! It was a big flop. It didn’t cook properly and just came out a weird bubbly mess. Then last night I found a crepe recipe that I knew I could make healthy and it might actually turn out. What a miracle, they DID turn out and I am eating them right now. Cj just came upstairs and said he hated crepes so I forced him to eat it. I quote “I don’t like healthy food, but those are good.” SO THERE. They are good even to someone who doesn’t like healthy food. Alright, Alright enough of that. So, I got the original recipe from Little Yellow Barn. I only did 1/2 the recipe because I just wanted enough for me to test it out and not make a huge mess. It also calls for 4 eggs and I really didn’t want to use that many just to test out a recipe. I’ll write the full recipe though and then just cut it in half if you want crepes for two!
1/4 cup egg whites
Heat up your skillet and add in a little bit of butter. I didn’t put anything because the pan was non-stick and the crepes slid out pretty easily. Take the mixture out of the fridge and mix together for another minute. Once the pan is hot enough pour then mix into the pan and swirl it around so that all the sides are coated. The first crepe I made was WAY too thick and took a long time to cook. Just get a feel for how thin you want them and go from there. Cook them for a few seconds until the sides start to curl up. Flip it right away. They are pretty sturdy for being so thin so you don’t have to worry about ripping them.
Put some parchment paper in between each one so that they don’t stick together. Flop it on a plate and fill it up! I put some greek yogurt, pomegranate and frozen blueberries in mine. SO GOOD. Let me know what your favourite crepe filling is!!! Maybe so nutella and bananas, peanut butter and jelly, ketchup (please no)?? Whatever it is, post in the comments below and hashtag #Crepes2013 and tag @shanelleamn on instagram! Also, What is your New year’s resolution this year?