Low-Fat Honey Crepes
(6 servings) Printable Version
Combine all ingredients in a blender or food processor; blend until smooth. Rub an 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat.
Spoon 3 to 4 Tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly with batter.
Cook until edges begin to brown. Turn crepe over and cook until lightly browned. Remove crepe to plate to cool. Repeat process with remaining batter.
Crepes may be refrigerated 3 days or frozen up to 1 month in an airtight container.
Recipe and photo courtesy of the National Honey Board.
Honey is a great alternative to sugar. It's sweeter and so less is required to effectively sweeten recipes.
Mr Breakfast would like to thank SweetHoney for this recipe.
Comments About This Recipe
What do you think of Low-Fat Honey Crepes?
Overall Average Rating =(out of 5)
Based on 5 votes.
Worked good. Served with powdered sugar, fresh lemon juice and drizzle of more honey. Followed recipe EXCEPT used 1 egg and 1 egg white. Also added about 1 tablespoon more flour to get the right batter consistency.
Comment submitted: 5/18/2013 (#15884)
Very delicious. Only thing now is to find a use for all these yolks I have leftover.
Comment submitted: 9/11/2011 (#12901)
This was an awesome recipe! I made a few minor adjustments so that it would be lower in calorie. Instead of regular flour I used wheat, I swapped the veggie oil for Canola, and instead of using low fat milk I used Silk's plain Almond milk. It was delicious with some fresh strawberries and low fat whip cream!
Comment submitted: 6/11/2010 (#10660)
These crepes are extremely good and after they were done I drizzled a little honey over it and rolled it up. Yummyy!!!
Comment submitted: 10/15/2009 (#8851)
From big poppa
Awesome crepes!! I added an extra half tbl spoon of honey (just because I love honey). Much better than any we have had at a restaurant.
Comment submitted: 9/29/2007 (#3663)
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