Sunday, January 20, 2013

Canadian Bacon and Veggie-Filled Crepes

Contributor | KRISTINA

Every now and then, we get a crepe craving. Sometimes we like them sweet, filled with strawberries. Or savory, filled with Canadian bacon, sautéed spinach, mushrooms and onions. Topped with Hollandaise sauce. Oh, yeah...For the most part healthy. The dollop of sauce on top really makes the crepe amazing though, but it can be skipped to reduce calories.

For some reason, we've heard people say that crepes are hard to make. We have never had a problem though with this tried and true recipe from Better Homes and Gardens. Double the recipe if you're cooking for a crowd. 

Ingredients
  • 1 1/4
    cups milk
  • 1
    cup all-purpose flour (we used whole white wheat flour)
  • 1
    egg
  • 1
    teaspoon cooking oil
  • 1/4 tsp. baking powder

METHOD
1. Combine all ingredients in a blender container. For dinner crepes, add 1/4 teaspoon salt. For dessert crepes, add 1 teaspoon vanilla and 1 teaspoon sugar instead of salt. Cover and blend until smooth. If desired, flavor batter.
2. Heat a lightly greased 6- or 8-inch skillet over medium-high heat. Remove from heat. Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds.
3. Slide finished crepes onto paper towels. For filled crepes, spoon filling into center; roll or fold crepe while still in the pan; slide carefully onto plate. Repeat with remaining batter, greasing skillet and stirring batter if needed. Makes about 12 (8-inch) or 16 ( 6-inch) crepes.

For filling: 
Dice Canadian bacon, onions, mushrooms. Grab a handful of fresh spinach and sautee in pan lightly coated with olive oil until spinach is wilted and rest of ingredients are browned. 

For sauce: 

Mock Hollandaise Sauce:
  • 1/4
    cup dairy sour cream (we used reduced fat) 
  • 1/4
    cup mayonnaise or salad dressing (we used reduced fat olive oil mayo)
  • 1
    teaspoon lemon juice
  • 1/2
    teaspoon prepared mustard


    directions
    1.In a small saucepan combine sour cream, mayonnaise or salad dressing, lemon juice, and mustard. Cook and stir over low heat until hot.
    2.Serve with vegetables, poultry, fish or eggs. Makes 1/2 cup sauce (eight 1-tablespoon servings).

    nutrition facts (Mock Hollandaise Sauce)
    • Servings Per Recipe 8,
    •  
    • cal. (kcal) 65,
    •  
    • Fat, total (g) 7,
    •  
    • chol. (mg) 7,
    •  
    • sat. fat (g) 2,
    •  
    • carb. (g) 1,
    •  
    • vit. A (RE) 21,
    •  
    • sodium (mg) 47,
    •  
    • Percent Daily Values are based on a 2,000 calorie diet

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