Crêpes may seem fancy-slash-scary, but once you get the hang of the process, making them is a snap—the eggs make them surprisingly sturdy. Fill them with just about anything, like ham and cheese with an egg on top for brunch or fresh fruit and Nutella for dessert.

EatingWell Magazine, May 2021

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Credit: Tara Donne

Recipe Summary test

active:
35 mins
total:
1 hr
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine whole-wheat flour, all-purpose flour, salt, eggs, milk and butter in a blender; process until smooth, scraping down the sides once or twice. Refrigerate for at least 30 minutes.

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  • Meanwhile, heat oil in a large nonstick skillet over medium heat. Add bell pepper and mushrooms; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat and stir in pepperoni. Transfer the mixture to a bowl. Wash and dry the pan.

  • Place a baking sheet in the oven and preheat to 200°F.

  • Slowly whisk seltzer (or club soda) into the batter. Coat the pan with cooking spray and heat over medium-high heat. Add 1/3 cup of the batter and immediately swirl to coat the bottom of the pan. Cook until the underside is lightly browned, about 30 seconds. Flip the crêpe and spread 2 tablespoons marinara in the center, leaving a 1-inch border. Top with 1/4 cup cheese and 1/2 cup of the pepperoni mixture. Cover and cook until the cheese is melted and the crêpe is browned, about 1 minute more.

  • Fold the sides of the crêpe in toward the center and transfer it to the pan in the oven to keep warm. Repeat with the remaining batter, marinara, cheese and pepperoni mixture to make 5 more crêpes, coating the pan with cooking spray each time and adjusting the heat as necessary. Serve with Parmesan and crushed red pepper, if desired.

To make ahead

Refrigerate batter (Step 1) for up to 3 days.

Nutrition Facts

1 crêpe
341 calories; fat 21g; cholesterol 133mg; sodium 621mg; carbohydrates 22g; dietary fiber 3g; protein 17g; sugars 5g; niacin equivalents 4mg; saturated fat 8g; vitamin a iu 1310IU; potassium 351mg.
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