These “healthy crepes” might more accurately be called “egg wrappers” but I use them like crepes, and “egg wrapper” just doesn’t sound very delicious. These are delicious. And easy.
I’ve been wanting to eat crepes, but it’s summer, and I’m still working off postpartum weight. So I wanted a low calorie crepe recipe to enable me to partake in brunchy fun. This is a low calorie and healthy crepe recipe because it has no sugar, no flour, no butter. It just has egg, olive oil, and whatever toppings you may choose to add. It is also super quick and simple to make.
If others in your household are choosing to indulge in crepes one morning (who are we kidding, you’re probably the one making the crepes for everyone) — you can still participate in the fun. Or you can make these for the whole family. They’re very quick to make, and fun for kids to assemble.
What makes them healthy?
These healthy crepes are unsweetened; they are flourless; they don’t use butter; they don’t use milk or cream. They are basically an egg wrapper, which means that they generally work best with savory toppings.
The basic concept is to create a very thin layer of egg that is cooked just enough over relatively low heat so that it maintains flexibility and can be used as a crepe-type wrap. You may ask — isn’t this called an omelet?
No, it is not an omelet, because it is very thin and foldable, and it’s not meant to taste like eggs. You’re basically using the egg as a stand-in crepe-like egg wrapper for your delicious crepe toppings. And getting a dose of protein and all the other things that make eggs good for you along the way!
Healthy Crepe Ideas: Favorite Toppings
For savory healthy crepes, I love these with fresh corn, pan-fried haloumi cheese, chives, and sometimes basil. If you don’t have haloumi, grated ricotta salata, parmesan, or sharp cheddar also work very well.
Whatever the topping, I usually cook my savory toppings separately to heat them up. I don’t warm them / cook them on top of the crepe while it is in the pan. This would risk an overcooked crepe. These are also delicious with mushrooms, cheesy scrambled eggs, and/or chicken sausage.
For sweet crepes, I love fresh peaches and whipped ricotta. You can top with chopped thyme and drizzle a little honey to make it a little indulgent.
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Healthy Crepe Recipe
This is a recipe for 6 sugarless, flourless crepes. You might call them egg wrappers. You can eat these a number of different ways, but one of my favorites is with leftover corn from the night before, cut off the cob. I like to fry a little haloumi cheese on the side, sprinkle some fresh chives and lemon juice, and top with the fresh corn.
- Total Time: 12 minutes
- Yield: 6 crepes
Ingredients
Instructions
1. Preheat a non-stick pan over low-medium heat.
Spray down the pan with some olive oil and let it preheat for about thirty seconds over low-medium heat. It is important to preheat so that the egg does not stick to the surface of the pan. The pan should definitely not get so hot that it starts smoking! If this happens, take it off the heat for a bit, wipe out the olive oil, and respray once the pan has cooled for about 30 seconds.
2. While the pan preheats, lightly scramble the eggs.
3. Pour a little egg batter into the center of the pan.
The egg should immediately start to cook. If it does not, your pan is not hot enough!
You want just enough egg so that you can coat the pan in one thin layer of egg.
4. Swirl the egg.
Tilt the pan to swirl the egg around the edges of the pan. If you need a little more egg, pour a bit more in. You want one thin layer of egg. If you put a little too much egg in, you can keep swirling to ensure that the egg is evenly distributed through the pan.
5. Let the egg cook for a bit
Keep the pan on low medium heat. You’ll start to see the egg look cooked through on top.
6. Test to see if it is ready to flip.
When the egg looks like it is just cooked through (if you overcook, it can get tough!), gently push at the edge of the pan using a spatula to see if it peels back easily. Slide the spatula underneath and flip the crepe.
7. Let it cook for another 10 seconds.
Once flipped, just let it cook for about 10 seconds.
8. Take the crepe out of the pan.
Flip the pan over above a plate and let the crepe just fall out of the pan (or use a spatula).
9. Fill the crepe with the toppings of your choice.
Savory Crepes: I usually start with cheese as my base, then add vegetables and herbs. Because the crepes are quite thin and can be easily overcooked, for savory crepes I prefer to heat the filling separately. I find pan-fried haloumi cheese works really well as the base because it is very flavorful (you don’t need much) and hot. You could also shred some cheddar and dump hot vegetables on top of the cheese to let the cheese melt that way.
Sweet Crepes: I like to spread a bit of whipped ricotta and then top it with my fruit of choice and a drizzle of honey.
10. Roll her up and enjoy!
- Prep Time: 2 min
- Cook Time: 10 min
- Method: stovetop
