Secret Recipes

Lemon Crepes

• 3 Tbsp canola oil
• 2 Tbsp light pancake syrup
• 2 Tbsp sugar
• 7 Tbsp whole-wheat flour
• 7 Tbsp unbleached white flour
• 1/4 tsp salt
• 1 1/3 cup fat-free half and half (low-fat or skim milk can also be used)
• 1/2 tsp vanilla extract
• 2 large eggs (higher omega-3)
• 1/4 cup egg substitute
• Zest from 1 large or 2 small lemons, finely chopped
• Topping: 5 cups of fresh fruit
• Garnish: Boysenberry syrup or raspberry sauce or powdered sugar (optional)

In blender or large mixing bowl, combine all of the crepe batter ingredients by pulsing or beating on medium speed until batter is smooth. You can use the batter immediately or transfer to a covered container and refrigerate until needed (2 hours to overnight).

Start heating a 9-inch nonstick crepe pan or skillet over medium heat. Add 1/4 cup of batter to the crepe pan and tilt pan to cover the bottom and form a circle. Cook until edges of crepe turn golden and center is dry, about 40 seconds. Flip the crepe over and cook other side, about 40 seconds more.

Repeat with remaining batter. Serve crepes with fresh fruit and garnish with powdered sugar or a drizzle of boysenberry syrup or raspberry sauce.

Servings:

8