More Than One Way to Spin a Crepe

Jennifer Iserloh, The Skinny ChefI was hosting my cookbook party launch last week at my friend Satya's shop on Bleecker street in Manhattan. My "top chef" challenge was to turn several of my meat-centric recipes from the book into super flavorful, bite sized appetizers that would wow my vegetarian guests who are also serious food lovers. As I flipped through the breakfast section, the "blender pancakes" caught my eye.

Really they are simple whole wheat crêpe, that can be mixed in a blender, that can be filled so many ways.

As I poured the batter thick as heavy cream onto my griddle, I thought of a Roti Canai, a Malaysian peanut flavored curry that is scooped and eaten with a generous piece of folded flat bread. Ah, a rich spicy peanut dip would certainly go well with any veggie-rich filling - creamy, sweet and salty asparagus rolled up with peanut dipping sauce topped with scallions in a soft, whole wheat crêpe. Sliced up and presented on the platter- I thought they looked a bit like sushi and were a hit served with chilled white wine.

Get the Skinny's Chef recipe for Whole Wheat Crêpes and Easy Peanut Sauce.

Simply spread a crepe with one tablespoon of the peanut sauce, then mix and match your fillings:

Steamed asparagus
Thinly sliced scallions
Cooked, peeled shrimp
Sliced cucumber
Sliced avocado
Thinly sliced red bell pepper or roasted red pepper

Whole Wheat Crepes Nutritional Stats Per Serving:
Per serving (1 pancake): 79 calories, 3 g protein, 12 g carbohydrates, 2 g fat (0.4 g saturated), 27 mg cholesterol, 2 g fiber, 41 mg sodium

Easy Peanut Sauce Nutritional Stats Per Serving (1 tablespoon peanut sauce):
72 calories, 2g protein, 2g carbohydrates, 6g fat (1 g saturated), 0 mg cholesterol, 0g fiber, 112mg sodium.