Homemade Crêpes Recipe

Growing up, it was a Saturday morning tradition to make breakfast Crêpes together with my family. We would stuff them with cinnamon apples, homemade apple sauce, fresh strawberries and blueberries and top them off with pure Canadian maple syrup. I use Shaklee's Instant Protein Mix to substitute a bit of the flour. This reduces the calories but also adds 32g of IPP certified non-GMO protein! 
You do not need a special crêpe pan for these to turn out. A small (8 inch) non-stick frying pan will do. This time, we rolled the crêpes with cinnamon apples and of course some maple syrup :) You can be creative as the possibilities for fillings are almost endless.


Crêpe batter
- 1 cup organic unbleached flour
- 1/4 cup Instant Protein Mix
- pinch of salt
- 1 egg
- 1 Tbsp. Organic Agave (or raw honey)
- 1 1/2 cups non fat milk or Almond milk
- 1 Tbsp. oil
(makes about 7-8 crêpes)

In a large bowl, whisk together flour, protein, salt, oil and egg. Gradually add in milk, stirring to combine until smooth. It's important for the batter to reach the right consistency - similar to that of heavy whipping cream. Use the first crêpe as practice, so don't be discouraged if it takes a couple times to get the hang of it :) Crêpes are supposed to be very thin. If the first crêpe turns out too thick, either use less batter or whisk in a bit of extra milk to the remaining batter. 

Heat a lightly oiled pan over medium heat. Pour about 1/4 cup batter onto hot pan for each crêpe. Tilt the pan with a circular motion so that the batter thinly coats the surface evenly. 

Cook crêpe about 1 minute until the bottom is lightly brown and the edges start to curl slightly. Loosen with a spatula, turn and cook the other side briefly - about 30 seconds.

Scoop your choice of fillings on one side of the crêpe, roll it up and enjoy!