Crepes? Are they back in style again? I guess so! Earlier this month at the IACP (International Association of Culinary Professionals) conference in New York City, I went to a session lead by Chef Sarah Moulton on “How to Conduct a Killer Cooking Demo”, in which she made – yes – crepes. The next day, I went to the restaurant Un, Deux, Trois for lunch, and they were featuring crepes on the menu. Crepes everywhere! I had never made crepes, and at that point was inspired to try. So, this past weekend, I decided to give it a go – and created a healthy breakfast crepe for Sunday breakfast, which turned out to be delicious – and not complicated to make!
For the crepes, I used whole wheat flour and almond milk, but you could use regular flour and/or regular milk if you prefer. For the filling, I used scrambled egg whites, but you could use scrambled whole eggs instead. I put the leftover crepes in the freezer for future use – I’ll be creating more fillings to go in them!