The batter can be used for a variety of crepes from sweet to savory. I have chosen mushroom since they are a great weight loss food. Mushrooms are over 80% water and very low in calories. They are also loaded with valuable nutrients like potassium and riboflavin and are a good source of vegetable protein.
This recipe makes 4-6 servings but extra filling can be stored in tupperware in the fridge and extra crepes can be kept in the freezer separated by sheets of wax paper. The crepes only take a few minutes to thaw out and the filling is easily microwavable so you will have leftovers for your next meal.
Ingredients and Directions for Batter:
1 cup whole wheat flour
2 cups plain almond milk
1/2 cup water
1/2 tsp sea salt
1/4 cup coconut oil
Combine flour, egg and sea salt in medium bowl. Add water, almond milk and coconut and mix until there are no lumps. Cover batter and chill for at least two hours.
Spray skillet with non-stick cooking spray and place over medium heat. Remove batter from fridge and stir well. Pour the batter into the pan and immediately tilt the skillet to let the batter fill the flat area. Cook until underside is browned and top side is no longer runny and flip, about six or seven minute per side.
Ingredients and Directions for Filling:
1 onion, sliced
1 clove garlic
2 cups mushrooms, sliced
2 tbs olive oil
1 tbs whole wheat flour
1 cup vegetable broth
1/2 cup plain almond milk
Heat two tbsp of olive oil in a medium skillet. Saute garlic and onions, stir in mushrooms. Saute about 5 minutes or until mushrooms are lightly browned. Take mushrooms off head and fill the crepes. Mix vegetable brother, almond milk and flour in a small saucepan. Bring to a boil and add salt and pepper. Take off heat and pour over crepes.