Mother Earth Living

Best Whole Foods Breakfast: Almond Orange Crepes

<p>
<em>Makes four 12-inch or eight 8-inch crepes (4 servings)<br />
</em>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.</p>
<ul>
<li>
<sup>
<sub>1/8</sub>
</sup> cup almonds</li>
<li>Zest and juice of a large orange</li>
<li>About <sup>
<sub>1/2</sub>
</sup> cup water</li>
<li>
<sup>
<sub>1/3</sub>
</sup> cup nonfat dry milk powder</li>
<li> 2 large eggs</li>
<li>1 cup flour</li>
<li>Canola oil, optional</li>
<li>1 cup nonfat strawberry yogurt</li>
<li>1 pint fresh strawberries, rinsed and sliced thin</li>
</ul>
<ol>
<li>Grind the almonds fine in a nut grinder or clean coffee mill. Scrub the orange, dry it, and grate the zest fine. Set aside.</li>
<li>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.</li>
<li>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.</li>
<li>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.)</li>
<li>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.</li>
</ol>
<p>
<strong>Nutritional contents per serving:</strong> Calories 209; Total fat 6 g; Saturated fat 1.1 g; Cholesterol 280 mg; Sodium 111 mg; Total carbohydrate 30 g; Protein 10 g.</p>
<p>
<hr />
<p>
<em>Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She is the author of</em> The Practically Meatless Gourmet <em>(Berkley, 1996). She writes from her home in Tucson, Arizona</em>.</p>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/a-healthy-start.aspx”>Best Whole Foods Breakfast</a>.</p>

  • Published on Feb 25, 2010
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