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Ingredients:
½
C. + 1 tsp. egg replacer, such as NRG egg replacer powder
1 C. water
1 Tbsp. honey or honey substitute
1 C. whole-wheat pastry flour
2/3 C. applesauce
1 tsp. vanilla extract
½ tsp. salt
Nonfat cooking spray
3 C. bananas
or blueberries
2 Tbsp. honey or honey substitute
Few drops fresh lemon juice
Powdered sugar or sucanat
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1. In a food processor
or blender, combine egg replacer, water and honey; process until smooth.
2. Beat in flour, applesauce, and vanilla extract and let batter stand
for 5 minutes.
3. Lightly spray skillet with cooking spray, and heat over medium-high.
4. Pour ¼ cup batter into hot skillet. Lift skillet off burner
and tilt until the batter covers the bottom of the skillet evenly.
5. Return to heat and cook 15 to 20 seconds, until the top is dry and
the bottom a golden brown.
6. Flip crepe over and cook the other side. Turn the crepes out onto
a dinner plate and repeat the procedure until you have used all the
batter.
7. For the filling, combine the bananas/blueberries, honey, and a few
drops of lemon juice in a saucepan. Cook over medium heat for 3-5 minutes.
8. Spoon ½ cup of filling into each crepe and roll. Sprinkle
with powdered sugar.
Yield: 6 servings
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