Looking for a special breakfast this holiday season? Crepes feel fancy but are actually easy to make–and once you’ve made a stack, everyone can fill theirs with what they like, sweet or savory.
For this recipe, I used white whole wheat flour instead of all-purpose flour. Made from white wheat (instead of the usual red), it’s lighter in color and milder tasting than regular whole wheat. But like all whole grains, the wheat kernels haven’t been stripped of any of their parts. So the flour is naturally rich in fiber, iron, protein, and B vitamins.
I suggest making a double batch of these crepes and tucking some away for another day. Layer crepes with wax paper or parchment and store in an airtight container or zip-top bag in your refrigerator for 2-3 days (or in the freezer for up to three months). To reheat, defrost if frozen, then warm in a skillet.
2 tablespoons butter, melted (plus more for buttering pan)
Place all ingredients in a blender and blend until smooth.
Lightly butter an 8-10" nonstick skillet and place over medium heat.
Pour ¼ cup batter into the skillet. Lift and tilt the pan in a circular motion to coat the bottom with batter.
Cook about 20 seconds or until edges become dry and easily lifted with a spatula. Flip crepe with spatula. Cook about 20-30 seconds more or until middle is set, then remove crepe from pan.
Repeat with rest of batter.
Serve with your favorite fillings.
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Most kids (including mine) love sugar. But most of them get way too much. Added sugar, the kind put in by manufacturers, comes from the usual suspects like soda, candy, and desserts. But plenty of staples in children’s diets provide added sugar too–even seemingly healthy stuff like yogurt and whole grain cereal.
Problem is, with so many foods and drinks containing added sugar, kids start expecting everything to be sweet. And when the sweet tooth is stoked by hyper-sugary stuff, more mildly-sweet foods like vegetables (and even unsweetened drinks like water) may start to lose their appeal.
So reducing the added sugar in your child’s diet makes sense, both for their health and their flavor preferences. You could buy unsweetened foods and drinks and sweeten them yourself (or just serve them plain). You could also take a gradual approach, which works well for kids who are devoted to their very favorites.
One way to do that is to go “halfsies”: Combine sweet foods and drinks with their unsweetened counterparts. You’ll significantly cut the total added sugar but preserve some of the sweet taste. As your kids get used to a less sweet flavor, you can even transition to the unsweetened version completely (or add fruit or a touch of honey to foods like cereal and yogurt).
Here’s one I’ve been doing lately:
There are plenty of ways to use this sugar-slashing trick:
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