This recipe makes 10 crepes (but could make more if you make thinner crepes) in a standard 8 inch nonstick sauté pan (the bottom of the pan aka the size of the crepe is probably closer to 5-6 inches). Each crepe (no fillings) is 27 cal
Recipe:
60 g (or 1/2 cup) of AP flour
92 g (or 6 tbsp) or egg whites
1 cup of water
1/4 tsp of salt
(optional) 1/4 tsp of 0 cal sweetener
*if I’m being honest idk if the sweetener actually helps does anything but it’s habit for me lol
Whisk all of the ingredients until combined, “batter” should be a VERY runny consistency. Preheat your pan to a very low medium low. Once the pan is heated, mix your batter a few times and pour in just enough batter to coat the bottom of the pan and cover the pan with a lid. I normally let the crepe cook until it starts to “bubble” and I use a spatula to gentle lift the edges to make sure it doesn’t stick when I flip the crepe onto a plate. Make sure to stir the “batter” before you ladle it into the pan so that it’s always well mixed.
Filling per 2 crepes:
70 g ish of raspberries
18 g (1 tbsp) of nutella
While you’re probably rolling your eyes at how little nutella gets used, HEAR ME OUT! I weigh out my nutella and add a FEW drops of water to thin it out. I mix and add drops of water until I get my desired “drizzle” consistency. I then add my raspberries to the bowl with nutella in it to coat them and add them to my crepe. Any leftover nutella gets added to the top of the crepe.
This could totally be made even lower calorie by using low cal whipped cream or a lower calorie nutella!
by IndependentProblem35