Alright... I have a confession to make... This past Sunday, I was super lazy. Not just "I watched a couple movies" lazy but one of the "I can stay in my pajamas all day, right??" kind of lazy. So to enable being in pjs all day, I didn't go grocery shopping. I checked the fridge and realized that I still had frozen leftovers, eggs, and almond milk. What more could a girl need?
Crepes. I was craving crepes. Grrrr. Quick... Check the eggs... I have the ingredients... I have some raspberry jam and ricotta... I could make a nice filling with that. Here we go... Making crepes... Which prompted this tweet...
... And got me thinking. What if I used whole wheat flour, left out the sugar, and made them a bit thicker?
So I did. I ended up with a stack of yummy, whole wheat, about 100 calorie wraps and the best part was I knew exactly what had gone into each one. No preservatives (I froze the ones I knew I wouldn't eat this week). No artificial crap. No soy. Nothing I didn't want. Yay!!!
I cook in coconut oil now because veggie oil is soy and I try to avoid soy (we can talk about that another time). So. Let's start with the ingredients and go from there!
The brands don't really matter. This is what I used but find your favorite! Also, feel free to experiment with butter and egg substitutes although I would recommend sticking to natural substitutes, not processed, chemical, "diet" subs.
1. Heat the pan on low with a little bit of the coconut oil (or use a good non stick pan!)
2. Melt the butter (NOT in the pan...separate!).
3. Mix the wet ingredients. Whip it good!
4. Add the dry ingredients and whisk until smooth. You don't want lumps!
5. Turn up the heat and allow the pan to get warmer for about a minute.
6. Pour 1/3 cup of the batter into the pan and swirl the pan to get a nice, flat layer of batter smooth across the bottom.
7. Allow it to cook for about a minute (the edges of your wrap should be curling up slightly), flip, and cook the other side for a minute.
8. Take pride and enjoy!!
I used mine this week for egg wraps at breakfast, PB&J, and anything else where I would normally use bread or a wrap.
The key take away here is to not ignore what you have already in your kitchen. You might be amazed what you could make!!!