Mediterranean Crêpes

Makes 4 servings

We all know that crêpes are associated with French cuisine. However, these Mediterranean Crêpes are a fresh spin on the classic dish. Serve with fig or apricot preserves, freshly whipped cream, jam, or fresh fruits to maximize flavor—and health benefits!

INGREDIENTS

4 cups milk
2½ cups all-purpose flour
4 large eggs
1 teaspoon sunflower oil
¼ teaspoon salt
1 teaspoon unsalted butter

INSTRUCTIONS

1. Combine all Ingredients, except butter, in a blender and process until smooth.
2. Let the crêpe batter rest for 30 minutes at room temperature.
3. Set a small (7½-inch) frying pan over medium high heat. Once hot, add the butter, swirling it around the pan to melt.
4. Use a small ladle to scoop enough of the crêpe batter to coat the entire bottom of the pan. Swirl the pan to spread the batter or use the bottom of the ladle.
5. Cook until the crêpe batter dries completely, and the edges pull away from the pan.
6. With a spatula, flip the crêpe over and cook an additional 1–2 minutes, or until golden brown. Transfer each cooked crêpe to a parchment-lined cookie sheet, spread apart so they don’t stick together.
7. Fill crêpes with your favorite fillings; whipped cream, preserved fruits, or nut butter. Serve and enjoy!
NOTE: The first crêpe will likely absorb most of the butter, which Makes it oilier than the rest. T he remaining crêpes will cook perfectly.

NUTRITION • PER ONE SERVING

Calories 484 (23%)
Total Fat 12.12 g (25%)
Saturated Fat 5.265 g
Polyunsaturated Fat 1.523 g
Monounsaturated Fat 4.392 g
Trans Fat 0.226 g
Cholesterol 207 mg
Sodium 333 mg (22%)
Total Carbohydrate: 71.69 g (29%)
Dietary Fiber: 2.1 g (8%)
Total Sugars: 12.74 g
Protein: 22.44 g (41%)
Vitamin A 754 mcg (32%)
Vitamin C 0.5 mcg (1%)
Vitamin D 161 mcg (27%)
Potassium 465 mg (11%)
Calcium 333 mg (33%)
Iron 4.46 mg (25%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here