Healthy french crepes
This recipe is based on a traditional Breton crepe recipe but with a slightly healthier approach. Rapidura is made from evaporated sugar cane juice and is healthier than regular sugar as the plant minerals are retained. Crepes are a healthier option to pancakes as the balance is weighted more towards the filling and eating less batter.
(Can be eaten warm or cold and keeps for a few days in a sealed container)
Makes 6-8 crepes
125g of plain flour (wholemeal)
2 large free range eggs
250 ml of low fat milk
1 pinch of salt
25g of organic butter
50 ml of water
1 soup spoon of rapidura– omit if making savoury crepes
Break eggs into a bowl and mix well with a mix master or a fork
Gradually add flour & salt whisking them together with the eggs.
Then gradually add the milk, water and rapidura (optional) while whisking continuously to avoid lumps forming.
Finally add melted butter.
Allow the batter to rest for 30 minutes.
Heat non stick crepe pan. Add a knob of butter and then pour enough batter to lightly cover the pan, about 2mm thick.
Turn with a large flipper or spatula.