When you think of crepes, the first thing that pops into mind might be a sweet dessert topped with fresh fruits and cream. While you’re not wrong, they’re also a great way to turn leftovers into a whole new meal. If you’re looking for healthy crepes recipes, you’re in for a treat.
The best thing about crepes is how versatile they are and how you can play around with the filling based on what you have on hand. This gluten-free version of the traditional French dish skips the flour and makes for delicious low-carb wraps that goes well with both sweet or savory fillings.
If you’re looking for a quick and delicious breakfast or lunch, savory crepes are the way to go! You can use yesterday’s grilled steak, roasted chicken, or even go for your favorite cheese topped with caramelized onions, sautéed mushrooms, and/or roasted veggies.
Craving a sweet snack? Try a delicious wrap of fresh strawberries and bananas! Top it with homemade maple whipped cream and a drizzle of balsamic glaze, both of which we’ll be teaching you in this recipe.
- 6 large eggs
- 3 tablespoon half and half
- 2 tablespoons extra virgin olive oil
- Non-stick cooking spray
Savory Filling (as pictured)
- 6 oz. goat cheese
12 grape tomatoes – sliced
6 oz. white mushrooms – sliced and sautéed
2 tablespoons fresh basil – chopped
3 tablespoons sliced green onion – green part only
Sea salt and black pepper – to taste
For More Flavorful Crepes
Try adjusting the batter recipe based on the crepe filling. For savory crepes, you can add salt, black pepper, garlic salt, and/or dried herbs to the batter before cooking. For sweet crepes, you can go for some ground cinnamon, vanilla extract, and/or a drizzle of maple syrup instead.
- In a large bowl, combine the eggs, half and half, and olive oil and whisk until smooth. Add the sweet or savory ingredients mentioned above if desired.
- Lightly coat a 10” non-stick skillet with the cooking spray and set over medium-low heat.
- Swirl around ¼ cup of the batter into the pre-heated pan to evenly coat the bottom with a thin layer. Feel free to add more if any holes appear.
- Cover the pan and cook for approximately 2 to 3 minutes until the batter begins to set.
- Loosen the edges with a silicone spatula and try not to tear it while flipping. Cook for one more minute and remove the crepe from the pan. Repeat the process until you use up all the batter.
- Place your filling in the center of each crepe, fold over both sides, and serve immediately.
How to Make Maple Whipped Cream
- In a large cold bowl, whip the cold heavy cream with a hand mixer or immersion blender on medium-high speed until it doubles in size and changes texture.
- Drizzle in the maple syrup and continue whipping until it is light and fluffy.
For the best results
The colder the cream, the easier it will whip. You can also chill the bowl and whisk attachments for 30 minutes in the freezer before whipping.
Be careful not to overwhip the cream. Overwhipped cream curdles and is grainy. Don’t be afraid to stop mixing to check the consistency from time to time. Aim for a cream that forms a semi-stiff peak when you lift the beaters. The peak may droop down, but it should not completely lose its shape.
How to Make a Balsamic Glaze
- Heat the balsamic vinegar over medium-high heat until it begins to boil.
- Lower the heat and let it simmer while constantly stirring until the liquid reduces to about 1/3 of its original volume.
- You should end up with a thick and syrupy consistency. Cool slightly before using.