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Photo: Tara Donne
Active Time:35 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:35 minsTotal Time:1 hrServings:6
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupwhole-wheat flour½cupall-purpose flour¼teaspoonsalt3large eggs½cuplow-fat milk2teaspoonsmelted butter1tablespoonextra-virgin olive oil1largebell pepper, sliced8ouncessliced mushrooms3ouncesdiced pepperoni½cupseltzer water or club soda¾cuplow-sodium marinara sauce1 ½cupsshredded whole-milk mozzarella cheeseGrated Parmesan cheese & crushed red pepper for serving
Cook Mode(Keep screen awake)
Ingredients
½cupwhole-wheat flour
½cupall-purpose flour
¼teaspoonsalt
3large eggs
½cuplow-fat milk
2teaspoonsmelted butter
1tablespoonextra-virgin olive oil
1largebell pepper, sliced
8ouncessliced mushrooms
3ouncesdiced pepperoni
½cupseltzer water or club soda
¾cuplow-sodium marinara sauce
1 ½cupsshredded whole-milk mozzarella cheese
Grated Parmesan cheese & crushed red pepper for serving
DirectionsCombine whole-wheat flour, all-purpose flour, salt, eggs, milk and butter in a blender; process until smooth, scraping down the sides once or twice. Refrigerate for at least 30 minutes.Meanwhile, heat oil in a large nonstick skillet over medium heat. Add bell pepper and mushrooms; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat and stir in pepperoni. Transfer the mixture to a bowl. Wash and dry the pan.Place a baking sheet in the oven and preheat to 200°F.Slowly whisk seltzer (or club soda) into the batter. Coat the pan with cooking spray and heat over medium-high heat. Add 1/3 cup of the batter and immediately swirl to coat the bottom of the pan. Cook until the underside is lightly browned, about 30 seconds. Flip the crêpe and spread 2 tablespoons marinara in the center, leaving a 1-inch border. Top with 1/4 cup cheese and 1/2 cup of the pepperoni mixture. Cover and cook until the cheese is melted and the crêpe is browned, about 1 minute more.Fold the sides of the crêpe in toward the center and transfer it to the pan in the oven to keep warm. Repeat with the remaining batter, marinara, cheese and pepperoni mixture to make 5 more crêpes, coating the pan with cooking spray each time and adjusting the heat as necessary. Serve with Parmesan and crushed red pepper, if desired.To make aheadRefrigerate batter (Step 1) for up to 3 days.Originally appeared: EatingWell Magazine, May 2021
Directions
Combine whole-wheat flour, all-purpose flour, salt, eggs, milk and butter in a blender; process until smooth, scraping down the sides once or twice. Refrigerate for at least 30 minutes.Meanwhile, heat oil in a large nonstick skillet over medium heat. Add bell pepper and mushrooms; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat and stir in pepperoni. Transfer the mixture to a bowl. Wash and dry the pan.Place a baking sheet in the oven and preheat to 200°F.Slowly whisk seltzer (or club soda) into the batter. Coat the pan with cooking spray and heat over medium-high heat. Add 1/3 cup of the batter and immediately swirl to coat the bottom of the pan. Cook until the underside is lightly browned, about 30 seconds. Flip the crêpe and spread 2 tablespoons marinara in the center, leaving a 1-inch border. Top with 1/4 cup cheese and 1/2 cup of the pepperoni mixture. Cover and cook until the cheese is melted and the crêpe is browned, about 1 minute more.Fold the sides of the crêpe in toward the center and transfer it to the pan in the oven to keep warm. Repeat with the remaining batter, marinara, cheese and pepperoni mixture to make 5 more crêpes, coating the pan with cooking spray each time and adjusting the heat as necessary. Serve with Parmesan and crushed red pepper, if desired.To make aheadRefrigerate batter (Step 1) for up to 3 days.
Combine whole-wheat flour, all-purpose flour, salt, eggs, milk and butter in a blender; process until smooth, scraping down the sides once or twice. Refrigerate for at least 30 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add bell pepper and mushrooms; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat and stir in pepperoni. Transfer the mixture to a bowl. Wash and dry the pan.
Place a baking sheet in the oven and preheat to 200°F.
Slowly whisk seltzer (or club soda) into the batter. Coat the pan with cooking spray and heat over medium-high heat. Add 1/3 cup of the batter and immediately swirl to coat the bottom of the pan. Cook until the underside is lightly browned, about 30 seconds. Flip the crêpe and spread 2 tablespoons marinara in the center, leaving a 1-inch border. Top with 1/4 cup cheese and 1/2 cup of the pepperoni mixture. Cover and cook until the cheese is melted and the crêpe is browned, about 1 minute more.
Fold the sides of the crêpe in toward the center and transfer it to the pan in the oven to keep warm. Repeat with the remaining batter, marinara, cheese and pepperoni mixture to make 5 more crêpes, coating the pan with cooking spray each time and adjusting the heat as necessary. Serve with Parmesan and crushed red pepper, if desired.
To make ahead
Refrigerate batter (Step 1) for up to 3 days.
Originally appeared: EatingWell Magazine, May 2021
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Nutrition Facts(per serving)341Calories21gFat22gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
