In addition to cleaning and doing laundry, I had him help me make dinner. But I knew the only way to get him to go along with it would be to make something he wanted for dinner. Now, I'm not normally a breakfast for dinner kind of gal. Waffles at 6:00pm just isn't my thing. So when he requested crepes, I cringed just a little bit. Besides, although I used to make crepes frequently I hadn't come up with an adequately healthified version yet. But I decided to give it a go tonight. Like I said, laundry done, bathrooms clean. Not much to lose I guess.
Let's talk about eggs for a moment. Several years ago when I fully jumped on the healthy living bandwagon, I considered eggs a no no. I started out vegetarian and quickly morphed into a full fledged vegan although at the time, I'm not sure I had a good reason for the change. I've always been kind of an all or nothing person so it just seemed natural to go to the extreme I guess. Since then however, I've decided that eggs are in my "moderation" category. They are after all, relatively nutritious.
I still don't eat them very often (once or twice per month) because they do technically contain saturated fats. But as far as easy to digest protein goes, they are golden. Which is good for me because my pancreas, while whore-ish, is extremely picky. And we don't want her to throw a tantrum anytime soon.
SO back to the crepes. I prefer to stuff them with veggies and herbs and savory dressings. The kids? Not so much. They're all about crepes breakfast style (fruit, whipped cream, syrup, etc.). We've cut processed sugars out completely so the whipped cream was out of the question. We settled on whole wheat crepes with berries, pecans, and a special little syrup I concocted (I used the juice from the berries and mixed it with a little bit of honey). Jenny's 6 year old was over here playing pirates while I was making dinner so of course, I had to get his professional opinion. Two hooks up!!!
Monday Night Crepes
1 cup milk (soy, rice, or almond - I used almond)
1/2 cup water
2 teaspoons olive oil or grapeseed oil
1 1/3 cup whole wheat flour (or light spelt flour)
1 teaspoon honey
pinch of salt
Combine all ingredients with a wire whisk, and let sit for 5 minutes. Pour a small amount of batter into a very lightly oiled (or non stick) frying pan, over medium heat, tilting the pan to spread the batter as thinly as possible. Flip when golden and fry the other side for one more minute. Serve rolled up with your choice of filling: fresh or frozen berries, maple syrup, apple sauce or apple butter, coconut yogurt, jam, honey, sliced fruit.
Makes 8 large, thin crepes.
Okay. Now I'm going to level with you. I suck at making crepes. I tried and tried for several years but somehow managed to mutilate them EVERY single time. Finally a few years ago I got one of these...
And now? My crepes are a work of art. If crepes are something you think you'll make frequently throughout your life, don't walk, RUN to to the store and purchase one of these divine creations. There are tons and tons of different brands and models to choose from. And you'll be able to find something in pretty much every price range. Mine was only $25.00. We've definitely gotten our money's worth out of it.