Hello! I got back from spending five days in Park City, Utah last night and have a lot of catching up to do. I was there for the third annual Blend Retreat, which was (once again) and incredible weekend! I’ll be back to tell you more about it later in the week, but for today I’m showing a little love to this year’s official sponsor: Silk!
There are certain recipes that, for one reason or another, seem to intimidate me. Most of the time, these recipes are even that complicated, but I just haven’t been able to make them right for some reason. Crepes are one of the recipes that I took a few attempts to figure out how to make correctly, but now that I have, they’re super easy to make.
One of the things that I really like about about crepes is that they are so versatile. You can stuff them with sweet or savory ingredients or just eat them in a stack like pancakes. Most of the time I fill my crepes with one of my favorite combinations: plain Greek yogurt, honey and berries.
Crepes are pretty much a cross between a really thin pancake and an omelet and only require a few ingredients. You could use a variety of different types of flours, and most of the time I choose oat flour. I like that make my crepes with Silk Almondmilk Light because it’s just as creamy as full-fat milk, but cuts down on the calories dramatically.
I’ve found that the most important factors for making perfect crepes depend on the cooking temperature and the placement of the batter in the pan.
I heat the pan to medium, pour in about 2 tablespoons worth of batter and quickly swirl the pan around to spread the batter around into a circular shape. Crepes cook really quickly- each one takes less than a minute! Before you know it, you’ll have a stack of beautiful crepes ready to be topped, stuffed or eaten as is!
Since crepes are so flexible, it’s really easy to fill them up with whatever you want and roll them up (if you make them large enough, you can fold them instead).
Red, White and Blue[berry] Crepes
1 cup oat flour
1 egg + 2 egg whites
3/4 cup Silk Almondmilk Light
Pour the flour into a bowl and gently whisk to remove clumps. Add the remaining ingredients and whisk. Heat a large pan over medium heat. Coat with non-stick spray. Pour a small amount of batter (about 2 tablespoons) in the center of the pan. Lift the pan from the heat quickly and rotate in a circular motion to spread the batter (you want a large, thin circle of batter). Cook for about 30 seconds (until edges are dry) and then flip over. Cook for another 15 seconds and remove from heat. Repeat until all of the batter is used up.
For each crepe: place a large spoonful of Greek yogurt to one side of the crepe and then add a handful of berries and a drizzle of honey. Roll up the crepe, starting on the side with the filling, until it’s sealed. Enjoy!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.