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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a recipe I adapted, when I wanted to get more fiber in our diet. You will be amazed at how light these crepes are! Nice breakfast change. Ingredients:
2 tablespoons all-purpose flour |
3/4 cup oat bran, uncooked |
1 teaspoon baking powder |
1 teaspoon salt |
1 cup skim milk |
3 egg whites, slightly beaten |
1 tablespoon liquid vegetable oil |
2 large firm bananas, diced |
1 cup lite syrup or 1 cup butter-flavored light syrup |
1 tablespoon molly mcbutter or 1 tablespoon butter buds (or to taste) |
1 teaspoon rum extract (or to taste) |
Directions:
1. Combine flour, oat bran,salt, and baking powder.
2. Combine milk, egg whites and oil, mixing well.
3. Add to oat bran mixture.
4. Mix welll.
5. Heat a 6 to 7 inch crepe pan or skillet over medium high heat; lightly spray with cooking oil before making each crepe.
6. Pour about 1/4 cup batter onto hot prepared pan; Immediately tilt pan to coat bottom evenly.
7. Cook 1 to 1/2 minutes or until top looks dry.
8. Turn cook an additional minute.
9. Repeat until all crepes are done.
10. Keep warm.
11. Note: It is important that your crepe batter is runny, otherwise your crepes with be heavy and thick.
12. Just add a little water to the batter as you are cooking them, as it tends to thicken.
13. Filling: In a small saucepan, put bananas, syrup and butter flavoring.
14. Heat on low heat until hot but not boiling, add rum extract.
15. Place a tablespoon of filling in center of each crepe and roll up, then placing seam side down.
16. Note: You may want to double the filling ingredients so that you can have extra to top the crepes with.
17. This was designed as a low fat, low cal recipe so it doesn't have as much filling as you might prefer.
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