- 4
- 5 mins
- 45 mins
Ingredients
- Crepe Batter:
- 1 large egg
- 1/3 cup milk, lowfat (1%)
- 1/3 cup chickpea flour
- 4 1/2 teaspoon oil, canola
- 1 pinch salt
- 1 pinch peppercorns, black
- Filling:
- 4 slices ham, deli-style, low-fat, low-sodium boiled
- 4 slices cheese, reduced-fat Swiss
- 4 large eggs
Preparation
Step 1
For the crêpe batter:
1. Purée flour, milk, 1 tablespoon plus 1 1/2 teaspoons warm water, 1 egg, 4 1/2 teaspoons oil, pinch of salt, and pinch of pepper in a blender until smooth, about 1 minute. Set aside to rest for 15 minutes.
For the crêpes:
2. Heat 1 teaspoon of the oil in an 8-inch nonstick skillet or crêpe pan over medium heat. Add 2 tablespoons of the batter, tilting the pan so that batter forms a thin layer. Cook until edges begin to brown, about 1 minute. Carefully flip the crêpe over and cook until golden on the bottom, about 1 more minute.
3. Transfer crêpe, golden side down, to a plate. Without adding any additional oil, repeat with remaining batter, stacking crêpes, to make all 4 crêpes.
4. Lay each crêpe, golden side down, on a serving plate. Top each with 1 ham slice and 1 cheese slice.
5. Season eggs with salt and pepper. Heat remaining 1 teaspoon oil in a nonstick skillet over medium-high heat. Add eggs and stir occasionally until set, about 2 minutes. Divide eggs among prepared crêpes, roll up, and serve.
Notes:
If a sensitivity to wheat or gluten usually prevents you from enjoying crêpes, then this delicious breakfast dish is for you! Protein-rich, gluten-free chickpea flour is the solution in these crêpes, which are just as tasty as they are nutritious. If you have some fresh herbs on hand, add a chopped tablespoon or two just before rolling up the crêpes
Nutritional Information
Amount Per Serving
Calories270
Total Fat16g
Saturated Fat3.5g
Sodium530mg
Carbohydrates9g
Dietary Fiber1g
Protein20g