Homemade Cr�pes Recipe

Growing up, it was a Saturday morning tradition to make breakfast Cr�pes together with my family. We would stuff them with cinnamon apples, homemade apple sauce, fresh strawberries and blueberries and top them off with pure Canadian maple syrup. I use Shaklee's Instant Protein Mix to substitute a bit of the flour. This reduces the calories but also adds 32g of IPP certified non-GMO protein! 
You do not need a special cr�pe pan for these to turn out. A small (8 inch) non-stick frying pan will do. This time, we rolled the cr�pes with cinnamon apples and of course some maple syrup :) You can be creative as the possibilities for fillings are almost endless.


Cr�pe batter
- 1 cup organic unbleached flour
- 1/4 cup Instant Protein Mix
- pinch of salt
- 1 egg
- 1 Tbsp. Organic Agave (or raw honey)
- 1 1/2 cups non fat milk or Almond milk
- 1 Tbsp. oil
(makes about 7-8 cr�pes)

In a large bowl, whisk together flour, protein, salt, oil and egg. Gradually add in milk, stirring to combine until smooth. It's important for the batter to reach the right consistency - similar to that of heavy whipping cream. Use the first cr�pe as practice, so don't be discouraged if it takes a couple times to get the hang of it :) Cr�pes are supposed to be very thin. If the first cr�pe turns out too thick, either use less batter or whisk in a bit of extra milk to the remaining batter. 

Heat a lightly oiled pan over medium heat. Pour about 1/4 cup batter onto hot pan for each cr�pe. Tilt the pan with a circular motion so that the batter thinly coats the surface evenly. 

Cook cr�pe about 1 minute until the bottom is lightly brown and the edges start to curl slightly. Loosen with a spatula, turn and cook the other side briefly - about 30 seconds.

Scoop your choice of fillings on one side of the cr�pe, roll it up and enjoy!