“Where’s the sugar?” This is what you may by wondering if you’ve been following this blog for the past four months. You’ve probably noticed that they conspicuously absent. Well, here’s the thing, sugary foods is everywhere —I mean EVERYWHERE! My dream is that people would quit thinking about sweets, desserts, sugar, pastries, trifles, ice-cream, tarts, torts, sodas, shakes, puddings, cheesecakes, cakes, brownies, cookies… and stop putting these, and other refined sweets in their bodies.
But…this doesn’t mean that we shouldn’t ever enjoy a little sweetness, it just means that we should be making better choices about what we’re putting in our bodies. Fruit is tasty, sweet, and has fiber and vitamins that our necessary for our health.
Today I offer my recipe for banana and blackberry topped whole wheat crepes, that are good served for breakfast, brunch or dessert. Chef Michael Stroot has a wonderful crepe batter recipe, that I have adapted from his book The Golden Door Cooks Light and Easy. It uses very little oil and no cream, and I came up with a variation to make it even better for an anti-inflammation diet by changing the milk to soymilk and using egg white instead of whole egg. These no added sugar crepes taste surprisingly good, and you don’t have to feel guilty about eating them.
Total cooking and prep time: 1 hour and 30 minutes (includes one hour refrigeration time)
¾ cup soymilk
¼ cup egg whites
½ teaspoon salt
½ teaspoon olive oil
½ teaspoon vanilla
½ teaspoon lemon zest
1/4 cup whole wheat pastry flour
1/4 cup unbleached white flour
For Filling and Topping:
2 ½ bananas (1/2 per crepe)
Fresh Blackberries – 8 ounces
Fresh mint garnish
Optional – pomegranate seeds and orange segments
1.) Mix the liquids together in a bowl.
2.) Mix the dry ingredients in a separate bowl.
3.) Whisk the liquid ingredients in with the dry and mix until the batter is smooth. Refrigerate the batter at least an hour but not more than two. (This is what Michael Stroot says. I refrigerated the it overnight and the crepes turned out beautifully. I just let the batter warm up a little at room temperature before using)
4.) Heat your grill to medium-high. Spray the grill with oil, or wiped it on with a paper towel. Pour 2 tablespoons ob batter onto the grill and use a cake spreader to quickly spread the batter into a 7-inch circle. Cook it for one minute and then use your clean cake spreader to lift it and flip it over. Cook for another 40 seconds or so.
5.) Pre-heat the oven on to 350°. Place your plates in the oven to warm them. Assemble the crepes by filling the crepes with ½ banana, which you have previously sliced. Roll and place a platter. Warm the crepes in the oven for three to four minutes and then place them on the serving plates and decorate with the fresh berries and mint.
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