½ c. whole wheat pastry flour ½ c. oat bran 1 ½ t. baking powder ¾ c. skim milk (may use low-carb skim) 1/8 t. cinnamon 1 t. Splenda ¾ c. fat-free egg substitute or egg whites ¼ c. + 2 T. unsweetened applesauce 1 ½ c. nonfat cottage or ricotta cheese 3 T. chopped pecans (opt.) 1 c. sliced bananas 1 c. sugar-free maple syrup
In a medium bowl, stir together flour, oat bran, cinnamon, Splenda, and baking powder. Add the milk, egg substitute, and applesauce. Stir with a wire whisk until smooth. The batter will be thin. Pour a heaping ¼ onto a warm crepe or omelet pan sprayed with non-stick spray. Tilt the pan to spread batter. Cook until the top is bubbly. Flip and cook the other side until lightly browned. Fill each crepe with 3 T. cottage cheese. Roll up and place 2 on a plate. Top with banana, pecans, and syrup.
Post by danielpearl on Feb 20, 2013 5:46:30 GMT -8
this is a nice morning breakfast i must see. a good combination of all the essentials needed early in the morning. Well i just love eating and want to try this but i am afraid that i would not be able to get all the perfect colors in the recipe. So, can you post some video tutorial to this recipe? it would be great for me to watch and prepare accordingly. Thanks
Post by geoffreydunn12 on Sept 13, 2013 3:40:19 GMT -8
Who doesn't like crepe for breakfast or even snack. Well, although crepes are really tempting I don't usually chose them over other healthy breakfast choices. Eating crepe twice a month is fine but over than that is a big no no for me. Anyway, you can have crepe and minimize the toppings and the filling.