Low Fat Crepe with Caramel Sauce
Indulge in guilt-free decadence with our Low Fat Crepe with Caramel Sauce recipe, where wholesome ingredients meet rich, golden caramel perfection. These tender, light crepes are crafted with whole wheat flour, skim milk, and fluffy egg whites, making them a healthier twist on the classic French favorite. The homemade caramel sauce, made with simple pantry staples like granulated sugar, light cream, and a hint of vanilla, offers a velvety sweetness that perfectly complements the delicate crepes. Ready in under 40 minutes, this recipe is ideal for breakfast, brunch, or even dessert. Serve these delicious crepes warm with a drizzle of caramel sauce for a treat that's irresistibly satisfying yet lower in fat. Perfect for health-conscious foodies seeking a taste of indulgence!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1.5 cup Skim milk
- 2 Large egg whites
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- Cooking spray
- 0.5 cup Granulated sugar
- 0.25 cup Water
- 0.25 cup Light cream
- 0.5 teaspoon Vanilla extract (for sauce)
- 1 pinch Salt (for sauce)
Instructions
In a medium-sized mixing bowl, whisk together the whole wheat flour, skim milk, egg whites, vanilla extract (1 teaspoon), and salt until the mixture is smooth and no lumps remain. Let the batter rest for 10 minutes.
While the batter rests, prepare the caramel sauce. In a small saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved.
Once the sugar is dissolved, stop stirring and let the mixture come to a boil. Continue to cook until the mixture turns a golden-brown color, about 5 to 7 minutes. Watch closely to prevent burning.
Remove the saucepan from heat and slowly whisk in the light cream. Be careful, as the mixture will bubble vigorously.
Add the vanilla extract (for sauce) and a pinch of salt. Stir until well combined and set aside to cool slightly.
Heat a non-stick frying pan over medium heat and lightly coat with cooking spray.
Pour approximately 1/4 cup of the crepe batter into the heated pan, swirling the pan to evenly coat the bottom.
Cook the crepe for about 1-2 minutes or until the edges start to lift and the bottom is lightly golden.
Carefully flip the crepe with a spatula and cook for another 1-2 minutes on the other side.
Repeat with the remaining batter, making sure to lightly spray the pan as needed.
Serve the crepes drizzled with warm caramel sauce. Enjoy!
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 122.9 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 595 mg | 46% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1292 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
