Caprese Crepes

Caprese.  Crepes.  Two words we don't often take to mean healthy, no?

The Caprese salad is like a little guilty pleasure.  Essentially a glorified cheese-plate with “salad” in its name, giant slices of deliciously fresh mozzarella layered with tomatoes and basil and drizzled with olive oil are ultra-decadent and satisfying – this I know to be true – but have the unfortunate effect of, well, making one heavier than they first sat down.

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Now, crepes…  I don’t have anything against crepes.  But the thing is they just make me think of Nutella and powdered sugar.  Clearly, these are not the only two things you can put in or on a crepe.  I’ve just been handed a lot of Nutella-filled crepes in my time, and you know, it’s just like a dang candy bar. 

This bad-boy rap is essentially why the otherwise non-diet-denting crepe needs to hang out with a less notorious crowd now and then.

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Actually, having said all that, making this pair fit into a day of healthy eating seems like it should have been an issue. 

Have we ever talked about the principle of moderation?  Yeah, I know, I could put anything out there and say, only eat two bites and you’ll be fine – but that’s not what I mean.

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 The reason this recipe works is that it has ALL the flavor and cheesy-tomatoey-crepey goodness goin’ on, but we engineer the quantities to get tastiness and not heaviness.  Capish?

It’s because I like crepes, I like Caprese, and I like you.  I want us to be able to enjoy this delicious treat – like, 2 or 3 times over!  If we allow one delicious ounce of fresh mozzarella per 60-80 calorie crepe, ramp up the juicy cherry tomato action, and go wild with zesty ingredients like basil, balsamic vinegar, garlic, and pepper, we get a crazygood dish.  Apparently, crazygood is my flamboyant new word.  (What is my vocabulary coming to these days?)  Factor in about 330 calories for two or 500 for three.

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Caprese Crepes

Makes 8-10 crepes

1 cup flour (all-purpose or half ww pastry and half all-purpose)

1 ½ c. almond milk or nonfat milk

2 eggs

¼ tsp. salt

Herbs de Provence or dried oregano

Reduced balsamic vinegar

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1-pint container cherry tomatoes, thinly sliced width-wise

1 cup fresh basil leaves, shredded

8 oz fresh mozzarella cheese, sliced into thin circles

Coarse ground pepper, garlic powder, and fine salt

Place all crepe ingredients in a blender and blend just until no clumps remain.

Heat a small non-stick sauté pan on the stove over medium high heat and spray with a canola or vegetable oil cooking spray.  Sprinkle a bit of the Herbs de Provence or oregano evenly across the pan.

Immediately pick up the pan and tilt slightly to one side.  Pour some of the batter on the pan while rotating the pan with your wrist to cover the entire bottom of the pan in an even coat.

Replace the pan on the stove and cook the crepe about one minute.  The edges will start to curl up and the top will look opaque.  Flip the crepe – if you can do this by simply flicking your wrist, I am impressed and jealous – or you can break out a large spatula and flip it my way – er… that way.

Cook about 30 seconds longer, or until done, and slide onto a plate.  Repeat, placing a sheet of wax paper in between each crepe to keep them from sticking.

In the hot pan, briefly sauté the cherry tomatoes in a spritz of olive oil cooking spray and a pinch of salt, pepper, and garlic, just until heated and you can just start to smell cooking tomatoes.

Divide ingredients among crepes, roll each one up, microwave about 10-15 seconds, just until the cheese begins to melt, and serve it up hot with a drizzle of balsamic and a sprinkle of salt and pepper each!

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