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.
- 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!