- 1/2 tsp ginger, freshly grated
- 5 tbsp agave nectar, divided
- 2/3 cup skim milk, I use almond milk
- 1/4 cup arrowroot
- 3 tbsp white whole-wheat flour (King Arthur Flour)
- 3 large egg whites
- 2 tbsp sunflower oil
- 1/2 tsp pure vanilla extract
- 1/4 tsp Kosher salt
- Olive oil cooking spray
- 1 1/2 cups organic mixed berries (blueberries, blackberries, raspberries or strawberries), hulled and quartered, if needed
ONE: To make gingered agave syrup: In a small saucepan, combine ginger and
4 tbsp agave over medium heat and bring to a boil. Remove from heat and set aside to steep for at least 10 minutes.
TWO: To make crêpes: Combine milk, arrowroot, flour, egg whites, oil, vanilla, salt and remaining 1 tbsp agave in a blender. Cover and blend until smooth.
THREE: Lightly mist a small nonstick skillet with cooking spray and heat over low heat. Add 2 tbsp crêpe batter, tilting skillet to spread in a thin, even layer. Cook on one side only until center is cooked through and edges are browned, about
1 minute. Loosen crêpe with tongs or a spatula and invert onto a parchment- or paper-towel-lined plate. Re-spray skillet, re-stir batter and repeat, layering finished crêpes between parchment or paper towels.
FOUR: To serve, fold crêpes in quarters, browned side-out, and arrange on plates. Top with fruit, drizzle with gingered agave and serve.
Nutrients per 2 crêpes, 1/4 cup berries and 2 tsp agave syrup:
Calories: 160, Total Fat: 5 g, Sat. Fat: 0.5 g, Carbs: 26 g, Fiber: 2 g, Sugars: 17 g, Protein: 4 g, Sodium: 120 mg, Cholesterol: 0 mg
Recipe by Jill Silverman Hough
Courtesy of Clean Eating Magazine
Click HERE for a printable version.