CREPES!

Crepes are by far the girls' favorite food in the world.  My husband is a master at making them, and he'll make them at least every other weekend.  We try to save them as a special Sunday, Lord's day, kind of food.  But they are good all the time!

This is the basic recipe.  We make a double recipe to feed our family of 5.  We like the mix of half white and half whole wheat flour, as Luke finds them much less tear-able (like all white flour would be) but not too thick and hearty (as all whole wheat tends to be).

2 eggs
1/2 cup white flour
1/2 cup white whole wheat flour
1 1/2 cups skim milk
1 T coconut or olive oil

Mix the above ingredients.  Whisk well.  Prep your pan by heating it on medium, once warm add a splash of coconut or olive oil (you don't have to eat the first crepe if you have LPL, you won't need more oil for cooking), wait for that to warm up.  Pour batter into the heated and prepped pan and tilt it to coat the pan with a thin layer of batter.  As soon as the crepe looks dry, flip the pan upside down onto a serving plate and pour more batter in!  We keep the plate covered by a large pot lid to keep them all warm, but you could also keep the plate in an oven set to 'warm.'

It took us many months to perfect our technique.  But even messed up crepes are rather delicious...

Makes 6-7 large crepes.  24 g of fat for the whole recipe, so 4 g of fat per crepe (17 g total if you count coconut oil to be half the fat, then 3 g per crepe).  So we try to keep the filling all non fat, which isn't hard!

Ideas for the filling:

• the classic is a wedge of lemon squeezed over the crepe, then a spoonful of sugar sprinkled on tap of that, and folded into quarters.  Yum!
• chocolate syrup with fresh fruit (strawberries! blueberries! bananas! kiwi!)
• cook down frozen fruit or firm fruit (like apples or pears), adding water or juice and some sugar, to make a pie-filling like deliciousness...
• canned pie filling!  Tart cherries especially!
• savory - any nonfat cheese combination with lean lunch meat, maybe with roasted peppers, asparagus, oh man, the combinations are limitless...

guten Appetit!