Ok, so technically Bastille Day, or French National Day was actually yesterday, July 14. But in honor of those fun-loving French, (some of whom are our bosses here at Totsy) Vive le France!
In case you weren’t celebrating yesterday on the Champs-Élysées – you can still celebrate by putting a little French in your fry, a little crème’ in your éclair, a little air in your soufflé and a little joie de vivre on your table!
Enjoy these French Crepes without the guilt! Now, I can’t promise they’ll taste exactly like you got them on the streets of Paris’- but they will taste great, work for the entire family, and be easy to make and healthy to boot!
Don’t be afraid of crepe making- they’re just really really thin pancakes! Come on…even I can do that, oui?
Happy Bastille Day!
Egg White French Crepes With Fruit Filling
- 1/2 cup whole wheat flour
- 2 egg whites
- 1/2 cup skim milk or soy milk (I also really like rice milk)
- 1 pinch salt
- 1 tablespoon vegetable oil
- 1/2 cup mixed berries/fruit. Use what’s seasonal, fresh and local for this time of year, but can be made with frozen berries, thawed and drained
- 1 tablespoon confectioners’ sugar for dusting
TIP: Make a little extra batter so you can use the first few crepes as practice rounds unless you’re already a grad of the famous Le Cordon Bleu or consider yourself Julia Child!
- Whisk together the wheat flour, egg whites, milk, salt, and oil in a large bowl until smooth.
- Lightly coat a skillet with cooking spray and place over medium heat.
- TIP: make sure the skillet doesn’t get too hot or the crepe will burn immediately on one side.
- Pour 1/4 cup of the batter into the skillet.
- Tilt the pan in a circular motion to allow the batter to spread to the edges.
- Cook until the bottom is light brown, about 2 minutes.
- Flip the crepe and place 2 tablespoons of the mixed berries in the center of the crepe; cook another 2 minutes.
- Fold the crepe in half and remove with a spatula to a serving plate.
- Dust with confectioners’ sugar and serve.