Low Sodium Crepe with Caramel Sauce
Indulge in the delicate flavors of our Low Sodium Crepe with Caramel Sauce, a guilt-free twist on a classic favorite. This recipe combines light, tender crepes made with low-fat milk and unsalted butter, ensuring a low sodium content without compromising on texture or taste. The star of the dish is the luscious homemade caramel sauce, crafted with granulated sugar, cream, and vanilla, bringing a deep, buttery sweetness to every bite. Perfect for brunch or dessert, these crepes are easy to prepare, taking just 15 minutes of prep time. Serve them warm with a drizzle of caramel for a sophisticated yet approachable treat. Ideal for anyone seeking a lower-sodium option that still feels indulgent, this recipe proves that mindful eating can be both delicious and satisfying.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.25 cups low-fat milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 0.5 cup granulated sugar
- 2 tablespoons water
- 0.5 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
In a mixing bowl, combine all-purpose flour, low-fat milk, large egg, melted unsalted butter, vanilla extract, sugar, and cornstarch.
Whisk the ingredients together until smooth and no lumps remain. The batter should have a thin consistency, akin to heavy cream.
Let the batter rest for about 10 minutes. During this time, you can prepare the caramel sauce.
To make the caramel sauce, combine granulated sugar and water in a medium saucepan over medium heat.
Cook without stirring until the sugar has dissolved and starts to bubble, turning a light amber color, approximately 5-7 minutes.
Carefully whisk in the heavy cream; be cautious as the mixture will bubble up significantly.
Stir in unsalted butter and vanilla extract. Continue to stir until smooth and well combined.
Remove from heat and set aside to cool slightly.
Heat a non-stick pan over medium heat and lightly grease with a small amount of unsalted butter.
Pour about 1/4 cup of the crepe batter into the pan, swirling quickly to cover the entire surface in a thin layer.
Cook until the edges start to peel away and the bottom is golden brown, about 1-2 minutes.
Flip the crepe using a spatula and cook on the other side for another 1 minute.
Transfer the cooked crepe to a plate and repeat with the remaining batter.
Serve the crepes with a drizzle of the warm caramel sauce.
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 226.6 g | 82% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 128.0 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 435 mg | 33% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 228 mg | 5% | |
*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.
