Makes four 12-inch or eight 8-inch crepes (4 servings)
Buy organic oranges with an aromatic zest. To grind the nuts in a coffee mill, clean it first by grinding a tablespoon of dry white rice to a powder. Discard the rice powder, add the nuts, and pulse until the nuts are ground. If you’re using extra-large eggs, you may need to add an extra 2 tablespoons of flour to the batter to achieve the correct consistency—about that of a thick cream soup.
- 1/8 cup almonds
- Zest and juice of a large orange
- About 1/2 cup water
- 1/3 cup nonfat dry milk powder
- 2 large eggs
- 1 cup flour
- Canola oil, optional
- 1 cup nonfat strawberry yogurt
- 1 pint fresh strawberries, rinsed and sliced thin
- Grind the almonds fine in a nut grinder or clean coffee mill. Scrub the orange, dry it, and grate the zest fine. Set aside.
- Squeeze the juice from the orange; add water to make 1 cup. In a large bowl, combine the juice and the dry milk powder. When the powder has dissolved, beat in the nuts, orange zest, eggs, and flour. Whisk together.
- If the 8- or 12-inch skillet is not a nonstick pan, film the inside with about a teaspoon of oil. Wipe away the excess with a paper towel; set oily towel aside. Heat the pan over a medium-hot flame. Pour in about 1/8 of the batter for a smaller pan or 1/4 of the batter for a larger pan. Immediately tilt the pan so that the batter coats the entire bottom of it.
- Cook until the top surface no longer looks runny, and the bottom is golden, about 30 seconds. Loosen the edges with a spatula, flip, and cook the other side. Set the cooked crepes on a warm plate. Cook the remaining batter as above. (If you’re not using a nonstick pan, wipe the skillet with the towel between each batch to re-oil it.)
- Coat one side of each crepe with 2 tablespoons of yogurt for large crepes or 1 tablespoon of yogurt for smaller crepes. Arrange the sliced strawberries in a line down the center of each crepe. Roll inward from one edge, parallel with the strawberries, to make a cylinder. Serve immediately.
Nutritional contents per serving: Calories 209; Total fat 6 g; Saturated fat 1.1 g; Cholesterol 280 mg; Sodium 111 mg; Total carbohydrate 30 g; Protein 10 g.
Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She is the author of The Practically Meatless Gourmet (Berkley, 1996). She writes from her home in Tucson, Arizona.
Click here for the original article, Best Whole Foods Breakfast.