In an effort to eat more high caloric density carbs on my leg and metabolic workout days, I promised my trainer I would bust out some recipes using grains, flours and pastas. I’ve had my mind on crepes for a few days now, and as I love rolled food, (you can stuff them with such a wide variety of fillings) I figured it was about time that I gave it a try. I found a few crepe recipes and then tweaked them out to satisfy a two-crepe requirement. Here it is!
what you’ll need
2 eggs, well beaten
heavy pinch of salt
1 1/2 tsp honey
1/4 cup corn flour
1/4 cup quinoa flour
1/4 cup whole wheat flour
1/2 cup + water
Whisk the egg with the salt and honey. Mix your flours together, and add them into the egg mixture, stirring with a fork quickly until the edges becomes raggedy. Slowly add your water and mix until it has the consistency of thick cream. Push it through a sieve to remove any clumps, and refrigerate for at least 30 minutes. I like to make mine the night before so that it’s ready to go for breakfast. To cook, simply heat up a non-stick skillet, (I still like to add a small pat of butter for flavor and ease) and pour in the batter in a circle about 10″ wide. If there are any holes, simply fill them in by tilting the pan. Let it brown over med-high heat for about a minute or two, and then flip it either using a fork or spatula, or if you’re feeling up to it, toss the pan! After about 30 seconds, spoon your filling down the middle, and fold it up like an envelope, roll onto your plate, and you’re ready to go!
Stir the flour into the egg mixture until the ends become raggedy.
Once all the water has been added, press through a sieve to remove any lumps. Remember to add the water slowly as you might not need all of it, or you might need to add more. The batter should have the consistency of heavy cream…
