Who said that being on diet means having tasteless and miserable meals???
Yes, yes I am officially on a diet. Well, or at least I’m trying to follow a more balanced and healthy diet to drop a couple of kgs…which I’ve been fighting for like..forever! But let’s forget that…
While I was cleaning my kitchen cabinet I found I had an open package of garbanzo bean flour close to expiration date.
As I don’t like wasting food, and since garbanzo bean flour is healthy and high in protein, I decided to use it right away to make this low-fat, gluten-free crepes, which I have later used to make an awesome low-fat/high-protein lasagna (that I will share with you later this week).
For today, here is how you make the crepes! Happy Monday everyone
Ingredients (makes 12 thick crepes or 20 thin):
- 1 cup garbanzo bean flour
- 1 cup skim milk
- 3 egg whites
- 1 whole egg
- 1/2 tsp salt
- non-stick spray
Combine all ingredients into a bowl of your electric mixer
and stir on medium until they are all combined and you get a smooth batter
Spray a skillet with non-stick spray
pour about 1/4 cup of the batter and cook a couple of minutes on one side, then flip it over the other side and a cook for one more minute. (if you want to make thinner crepes, either use less batter, or just spread it until it gets to the thickness you want)
Continue with the remaining batter until it is all gone
Your crepes are ready! I had one for breakfast this morning with some homemade pear marmellade (with no added sugar) and boy it was GOOD!
I also made a low-fat/high protein lasagna with this crepes so stay tuned cause that’s the next recipe you’ll see on EC!
BTW – Do not forget my givaway of last week! You still have until Friday to leave a comment saying what you think about vegetarianism and win a 300 rmb voucher to dine at Greenology restaurant!