Egg-White Crepes

I used Almond milk added olive oil and stuffed them with ricotta and chicken then covered them in a baking dish with diced tomatoes, tomato sauce and seasoning, sharp, mancheco and Parmesan cheeses then baked them. Oh my yumminess! I’ve used this recipe before and and happy with it.

So simple...so delicious.

Quick, easy and healthy. Everyone loved them.

Absolutely delicious! I made these for a Saturday breakfast and was a fantastic hit. Instead of filling the crepe with mixed berries, I filled it with melted chocolate, sliced almonds and sliced bananas. I also took other reviewers advice and used applesauce instead of vegetable oil. I found the ratio of flour and milk to result in thicker than expected batter so I added about two tablespoons more milk. Not only did the crepes come out thinner but made it easer to spread the batter in the pan. Also, I found that a dash of cinnamon and half a tablespoon of vanilla extract really adds a nice flavor to the crepe. The last alteration I made was cooking the batter in coconut oil instead of using the recommended cooking spray. It’s healthier and tastier! I decorated the crepes with powdered sugar and served them with vanilla yogurt, sliced strawberries and blackberries.

I made this recipe to use up some frozen fruit and whole wheat flour I had on hand. They were very tasty, and easy to make. Take this hint for making the crepes - do not attempt to flip the crepes until they look almost done on top. I doubled the fruit for this recipe and let it sit with a little sugar on top before using. Topped it with whipped cream and these were delicious!