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Friday, September 20, 2013

Cinnamon Crêpes and Agave Syrup

Usually we serve crêpes with fruit and whipped cream.  Sometimes with peanut butter and jelly.  For dinner, we'll serve them with chicken and sautéed vegetables.
In a new twist on an old favorite, we spiced the crepes,
spread them with peanut butter,
and tried a lower glycemic syrup using agave.
 Cinnamon Crêpes
3 eggs
2/3 cups flour
1 cup milk
1 1/2 tsp. cinnamon
Beat all ingredients in bowl until smooth.  Heat frying pan over medium heat.  When pan is hot, add 1/2 tsp. butter.  Swirl pan to coat surface.  Pour in 2-4 Tbsp. of batter (depending on your pan size), tilting pan so batter thinly coats the entire bottom of the pan.  Cook until lightly brown.  Flip and cook the other side.  Repeat. 
Agave Syrup
1 cup agave
1 tsp. Mapleine (or other maple flavoring)
Pour agave into glass bowl.  Heat in microwave until HOT.  Stir in maple flavoring.
We spread each wrap with peanut butter and drizzled our syrup on the top.
 Throw in some fruit, and we had breakfast.

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