"Thin" Cheese Crepes
These crepes are made with white whole-wheat flour, which is a special variety of white wheat. It's light in color and flavor, but has the same nutritional benefits as regular whole wheat flour. Pick up a bag at your local market or natural food stores.
- 1/2 cup white whole-wheat flour
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs plus 2 egg whites
- 1/2 cup fat-free milk or other plant-based milk
- 2 teaspoons extra-virgin olive oil
- 1/2 cup seltzer or sparkling water
- 6 ounces part-skim or lite ricotta cheese
- 6 teaspoons apricot fruit spread (100 percent fruit)
- 3 cups fresh seasonal fruit (pears, apples, melon), diced
- In a blender or food processor fitted with a stainless steel blade, combine whole-wheat flour, all-purpose flour, salt, eggs, egg whites, milk and oil until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
- Slowly whisk seltzer into the batter.
- Heat a large nonstick skillet sprayed with cooking spray over medium to high heat.
- Ladle 1/3 cup batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter evenly over the bottom. Cook until the underside is slightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge and then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.
- Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium.
- As you prepare your filling, cover crepes with a paper towel or keep warm in a 200 degrees F oven.
- To assemble, place a crepe on a clean cutting board. Spread 2 tablespoons of ricotta and 1 teaspoon of jam in the center, leaving a 1-to-2-inch border. Fold in the sides to make a square shape, leaving a window in the center. Press down on the corners, as necessary, to help keep the crepes folded.
- Serve with 1/2 cup fresh fruit per crepe.
- Recipe adapted from Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy, by culinary nutritionist Layne Lieberman, R.D..
Per serving: 207 kcal cal., 6 g fat) (198 mg sodium, 1 g fiber, 10 g pro.. Percent Daily Values are based on a 2,000 calorie diet