- 2 Tbsp whole-wheat flour
- 1/2 Tbsp vanilla sugar*
- Pinch of salt
- 1/3 cup low-fat milk or soy milk
- 1 Tbsp whisked egg
- Splash of mild-flavored olive oil
- 2 Tbsp 100 percent fruit jam (fruit-sweetened) **
- 1 tsp confectioners’ sugar
- Mix flour, vanilla sugar, salt, milk, and egg together. Stir until batter is smooth.
- Heat oil in a small frying pan. Pour half of batter into pan and fry crêpe for a few minutes until dry on top and light brown on other side. Flip over and fry for another minute or so until light brown. Slide onto a plate and repeat with remaining batter to make a second crêpe.
- Place crêpes on two small plates. Spread with jam, roll up, and dust with confectioners’ sugar.
- *Vanilla sugar is sugar that has been infused with vanilla extract. If you can’t find it, you can make your own. Combine 1/2 teaspoon of vanilla extract and 1 cup of sugar in a mixing bowl. Whisk together for 1 minute. Line a cookie sheet with wax paper, and pour sugar onto it in a smooth and even layer. Let dry for 3 hours. After 3 hours, gently shake the cookie sheet to distribute the sugar and let dry for another 3 hours. Vanilla sugar can be used in place of regular sugar. Store in an airtight container for up to one year. Commercial vanilla sugar tends to be stronger in flavor than homemade recipes.
- ** For this recipe it’s best to use jam made with 100 percent fruit. If not available, any other jam can be used provided it is not overly sweet.
- These crêpes may be served with some fresh fruit. For a family of four: Multiply the ingredients by six and serve as a dessert.