HEALTHY CREPES RECIPE + 3 DECADENT FILLING
For any European kid, having crepes for breakfast is not only a tradition, it's a very happy moment. Very much like pancakes in America, crepes are a weekend staple and they bring a festive vibe with them. At home, I make crepes at least once a week, and it always brings a smile to my face... And a slight rumble in my stomach!
I like to make my grandmother's recipe, with a few little tweaks to make them a tiny bit healthier. Because here's the deal: I love to eat healthy, but there are certain things I just won't compromise on. What I fill my crepes with is one of them. I mean sure, I could fill them with organic almond butter and call it a day, but that would take the whole fun out of it. To me, crepes are most delicious when they're filled with something sweet and decadent. I love biting into one and feeling like I'm having desert for breakfast. So sue me!
That being said, I'm all about balance, so I try to make the crepe itself as healthy as possible. So today, I'm giving you guys the healthy version of my grandmother's crepes (palacsinta in Hungarian)... And not one, not two, but three deliciously decadent fillings that will make your Sunday brunch AMAZING!
Healthy Crepes Recipe - Ingredients
3 tbsp chia seeds
1 cup almond milk
1 cup whole grain flour
1 cup flavourless fizzy water
Healthy Crepes Recipe - Instructions
Crepes are really easy to make, once you get the hang of it. I would say the toughest part is to get the right consistency, because you want your crepes to be as thin as possible, without being too fragile. Which means the batter has to be runny enough, without being too liquid. I like to compare it to the texture of that white school glue we all had as kids - Appetizing, I know!
First, I start with the chia seeds. I like adding chia seeds to my crepes because they give them a little more substance. Chia seeds are high in protein and fiber, which means you'll keep feeling full faster and longer. I start by soaking my chia seeds in almonds milk, in a jar that I leave in the fridge for about 30 minutes (or overnight). Then, once they're soft and mushy, I just drop the mix in the blender, to turn them into a smooth paste. We don't want our crepes to be all lumpy and gross!
Then, I take a mixing bowl and whisk together the eggs and milk-chia mixture, before adding the flour and finishing with the fizzy water. I know fizzy water doesn't seem like something that would go in crepes, but trust me on this. It makes the crepes airy and bubbly... Just so delicious! You really want to be using unflavoured water here - none of that lemon Perrier or Grapefruit Lacroix water! (Better keep that for your skinny summer cocktails by the pool.)
As I mentioned, once your batter is mixed, it should have the texture of school glue, on the liquid side. If you're not sure, start by making one crepe and then adjust the batter by adding more flour if it's too runny (1 tsp at a time) or more milk if it's too thick. You'll know easily: If the batter is too thick, you won't be able to wiggle it around to get a thin crepe. If it's too runny, it's gonna be very hard to flip the crepe, and it will be very fragile, like shredding into pieces.
Once you're done with the batter, set the stove to medium-high, heat up a pan with a bit of fat (I like to use butter or coconut oil) and start cooking your crepes one by one.
Once all your crepes are cooked, it's time for my favourite part: filling them! Even though there are litteraly hundreds of different ways to fill a crepe, here are my 3 favourites:
Classic Nutella & Berries
Homemade whipped cream (heavy cream + sugar)
Nutella has been in almost every single crepe I've ever eaten, ever since I could chew. It's how I fill my crepes most of the time when I make them at home, because it's easy, quick and SO delicious. A few years ago, I also started adding berries to it, to balance out the sweetness... And I never looked back! I love the strawberry + raspberry combination the most, but you can get creative here. You can add blueberries, blackberries... Hell, you can ditch the berries and replace them with your favourite fruit: peaches, pineapples, kiwis, whatever tickles your pickle!
Unless I'm eating my crepes rolled up quickly, standing up at the counter, I also love to garnish them with a little bit of whipped cream and icing sugar, just to make them look a little extra... And let's be honest here, also because it's fucking delicious!
Traditional Hungarian With A Twist
Walnuts & almonds
Cinnamon sugar (1 part cinnamon, 3 parts sugar)
Another long-time favourite of mine when it comes to Hungarian cuisine is túró. Túró is a sweet cheese that's used in a lot of Hungarian pastries and desserts, and it's delicious in crepes. Since it's almost impossible to find that specific cheese in America, I like to mix ricotta cheese and sugar instead, to recreate the same effect.
For the túró crepes, I like to mix in crushed walnuts and almonds to the cheese mix and coat the crepes with cinnamon sugar.
Lemon Curd & Coconut Cream
Lemon curd (I get mine at Trader Joe's)
Homemade whipped cream (heavy cream + sugar)
Now this one isn't traditional, but it's SO delicious and really makes an impression. I started being obsessed with lemon in desserts recently, and this crepe filling is the perfect one for summer. It's tangy, sweet and creamy, and the coconut complements the lemon perfectly.
To make it, you simply need to mix 1 part of lemon curd to 3 parts of whipped cream, add in some coconut shreds and fill your crepes with that mix. I like to garnish the outside of the crepes with some more whipped cream, lemon zest and powdered sugar.
I hope you guys are gonna enjoy this healthy crepes recipe and the 3 crazy delicious fillings as much as I do! Let me know if you make them, and tell me which one is your favourite! Also, if you post your own version of crepes on Instagram, don't forget to tag me @thehungarianbrunette and use the hashtag #thbrecreated, so I can repost your amazing work and share it with the THB community.
Love, Jenny xx