As someone with a food allergy, I find that people usually don't know what to cook for me, so I bring an item that I know is safe for me to eat. Dessert type foods for gluten-free people seem to really boggle minds so I tend to bring dessert :) This year I opted to bring a variety of mini-crepes - one savoury and two sweet......another example of how one great and easy recipe can be modified for many different flavours. On the spectrum of 'perfectly fitness-friendly' vs 'waistband stretching indulgence' foods, they are definitely closer to the fitness-friendly end. They are a much healthier option than your standard chips and dip or boxed appetizers. The higher protein of the crepes and no added sugar, allow for an indulgence that everyone can enjoy and because they come in 'pre-portioned' servings, it's easy to keep track of how much you're eating. Check out what I cooked up!
Each recipe started with my basic crepe recipe and then went from there. For all crepes, you can make the crepes and fillings ahead of time and then when you want to serve them, fill and roll your crepes and pop them in the oven at approx 300 degrees until warmed all the way through. Cut each crepe on a diagonal and serve! Each recipe will make approx 6 crepes - and when cut will have 12 appetizer servings per batch.
Basic Crepe Base:
1/2 cup oats
1/2 cup egg whites
1/2 cup cottage cheese
3-4 tbsp of water
Combine all ingredients in the blender or magic bullet and blend until smooth. To cook, heat pan to medium high. Spritz lightly with extra virgin olive oil. Let oil heat, and then swirl approx 3 tbsp of batter around the pan to make a thin circular crepe. Let cook through one side (2-3 minutes in a hot pan), flip and let cook through on that side. Remove from pan and let cool. Once cool, they can be stacked until you need to use them. If storing overnight (they'll keep for a few days in the fridge) you may want to stack them with parchment paper in between to keep them from sticking together.
Dark Chocolate Brandy Berry Crepes:
Ingredients:
Crepes:
- 1 batch of basic crepe batter
- 2 tbsp unsweetened cocoa
Filling:
- 1 cup pitted cherries (don't pick cherries as a filling unless you want to put in TLC or have a cherry pitter!) - OR buy the pre-pitted cherries - just make sure they are the unsweetened variety
- 1 cup strawberries cut into chunks
- 2-3 packets of stevia
- 1oz brandy
- 1 tbsp cornstarch mixed into 1-2tbsp of warm water
Directions:
1) Mix up a batch of basic crepe batter and add in 2 tbsp of unsweetened cocoa (again - this time opt for the 'good' stuff if you can, like the PC or Ghiradelli brands). Add an additional tbsp or two of water if needed to make the crepes nice and thin - the thinner the batter the better!
2) Make each crepe with approximately 3 tbsp of batter using the method described above.
3) In a small sauce pan, combine cherries, strawberries, brandy and stevia. Bring to a bowl and then reduce heat until berries are soft.
4) Once soft, stir in cornstarch and let mixture thicken. Remove from heat.
5) Put a couple of spoons of fruit mixture in each crepe, roll, heat and serve!
(approx 85 calories per crepe)
Basil Crepes filled with Prosciutto, Pear and Brie
Crepes:
- 1 batch of basic crepe batter
- 1 tbsp pureed basil (another great use for the fresh herb tubes!)
- 1 tbsp grated parmesan
Filling:
- 6 slices of thinly sliced prosciutto
- 1/2 pear sliced
- 3oz of light brie
Directions:
2) Make each crepe with approximately 3 tbsp of batter using the method described above.
3) For the filling, wrap a 1/2" thick slice of pear and 1/3oz slice of brie with a thin slice of prosciutto.
4) When ready to serve, wrap crepe around prosciutto bundle and heat in the oven until brie is melted through.
(approx 100 calories per crepe)
Apple Cinnamon Crepes
Crepes:
- 1 batch of basic crepe batter
- 1 tbsp ground cinnamon
Filling:
- 1.5 apples diced
- 1 small banana
- 1 tbsp light butter
Directions:
1) Mix up a batch of basic crepe batter with cinnamon. Add a tbsp or two of water if needed to make the crepes nice and thin - the thinner the batter the better!
2) Make each crepe with approximately 3 tbsp of batter using the method described above.
3) For filling, in a small saucepan melt 1 tbsp of light butter. Add in apple chunks and cook until softened. Add cinnamon to taste.
4) In a magic bullet/blender, puree 1 small banana (this is a great option for not only thickening fruit purees, but to avoid using refined sugar).
5) Remove apple mixture from heat and stir pureed banana into the apples.
6) Put a couple of spoons of apple mixture in each crepe, roll, heat and serve!
(approx 100 calories per crepe)
For more crepe recipes check out this page!
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