Mardi Gras, Fat Tuesday, Shrove Tuesday and Pancake Day are all terms referring to the same day– the day before the beginning of Lent, the 40-day period of fasting and prayer before Easter Sunday. This year I’m going back to my roots with the traditional style of pancakes I grew up eating on this festive-eat-while you-can-before-fasting-for-Lent day. This traditional pancake is slightly thicker than a French crêpe, though they both contain common ingredients such as flour, eggs, whole milk, butter and a pinch of salt. As you can see I used skim milk instead of regular full milk and did not add butter. There are always ways to cut down the fat content in your recipes so just being aware of these tricks is important.
1 1/2 cups skim milk
1/2 cup whole wheat flour + 1 tbsp
1/2 cup white flour + 1 tbsp
2 large eggs
2 eggs whites
1 tbsp Xylitol
1/4 tsp salt
canola oil spray
Yields 3 cups batter
Pan size 8″ or 20.3 cm. I used a non-stick omelette pan.
This recipe couldn’t be easier. Throw everything in the blender for 30 seconds. Scrape batter from sides and blend again for another 30-40 seconds ensuring all lumps are gone. Once blended cover and refrigerate in blender for up to 1 hour. Just before cooking, blend batter for 10 seconds.
To Cook: Preheat saute pan on medium heat for 2 minutes. Coat pan with canola oil spray and pour about 1/4 cup batter on bottom of pan. Twirl pan around so batter covers base of pan in an even thin layer. Cook for about 45 -60 seconds or until crepe starts to look dry. Flip it over for 30 seconds. Done.
TIP: Be sure to spray the pan after each crepe or it may stick.
Serve with fresh fruit and agave. Guiltless and delicious–perhaps a good idea for Mother’s Day as well!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.