This one was one of my childhood’s desserts, usually served with plum or rose hip jam. So today I wanted to bring back all those tangy, sweet and sour taste with a more healthy version of the basic crêpes recipe, where sugar and fats are considerably reduced. Enjoy!
Nutrition stats: 100kcal / 16g carbs / 2g fat / 4g protein
Low fat fluffy crêpes
Servings: 15
Calories: 100kcal
Equipment
- hand mixer
- 1-2 non-stick pancake pan (you can fry the pancakes in parallel)
- offset spatula
Ingredients
- 400 ml low-fat milk 1.5% fat, cold
- 150 ml sparkling water
- 300 g all-purpose flour
- 20 g low-fat butter 40% fat, room temperature
- 3 free-range eggs
- 1 tbsp sugar
- 1 tsp lemon zest
- 1 pinch salt
Instructions
- Use a hand mixer to beat the eggs (yolk and whites together) with the sugar, the butter and the lemon zest until a foamy composition is obtained.
- Gradually add the flour and mix at low speed. The batter will become more thick, so gradually add some milk. Alternate between adding flour and milk until there is no more to add and a velvety batter is obtained.
- Add the salt and the sparkling water, mix one more time at low speed.
- Add the batter to the fridge for half an hour.
- Take out of the fridge and stir a few times before using.
- Heat up the pancake pan (both if you are using 2), then use a ladle to add the batter to the pan. Gently tilt and swirl the pan until the batter coats the pan's bottom evenly.
- Cook the crêpes on one side until the bottom is golden. Use the offset spatula to turn it by lifting an edge of the crêpe and inserting the spatula underneath. Cook on the other side for 20-30 seconds.
- Slide the cooked crêpes on a large shallow plate and stack them on top of each other. This will keep them warm and soften the parts which may have been overcooked (usually the edges).
- Let them cool down for a few minutes before serving.This is the basic crêpes recipe which goes with a huge variety of fillings from jams to cottage cheese and fruits, choco cream and bananas, you name it 🙂 Sometimes I eat them as they are, the lemon zest and the sugar already have what it takes to make them great!
Notes
- You can prepare the batter in the evening and cook the crepes in the morning if you want to serve them fresh and warm at breakfast.
- Once cooked and cooled down, they stay fresh for days in the fridge if you wrap them in cling foil.
