No Flour, No Sugar - crepes?
More than a diet book, Dr. Gott's No Flour, No Sugar Diet, is a to sensible eating has already helped thousands achieve and maintain their desired weight. No flour, no sugar - that's it. Simple and inexpensive, Dr. Gotts informative plan can help anyone maintain a healthy body and shed unwanted pounds. Complete with recipes and easy-to-follow meal plans for breakfast, appetizers, snacks, entres, and dessert, its an effective diet that delivers results.
Dr. Gott's on to something, because bread and sugar cravings are huge problems for people trying to lose weight. Me too - I love my sweets! So when I saw the book had recipes for crepes accompanied by strawberries and dark chocolate sauce, I was intrigued. (This would work for folks who are on gluten free diets, too.)
Makes 6 crepes
Crepes are surprisingly easy to make. The trick is to make sure the batter coats the bottom of the pan evenly and that your heat isn’t too high. These light wraps can be used to bundle up anything from ham and cheese to peaches and yogurt to sautéed mushrooms. Experiment with different fillings and try them for breakfast, lunch, dinner, or dessert.
- 2 large eggs
- ¾ cup low-fat milk (1%)
- 6 tablespoons arrowroot powder* (A ground starch that can be found in health food stores and in many supermarkets.)
- 1 teaspoon baking powder
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
- Vegetable oil spray
- In a large bowl, beat eggs with an electric mixer until pale yellow and fluffy, about 2 minutes. Mix in milk, arrowroot, oil, baking powder, and salt.
- Spray a nonstick 9- or 10-inch skillet with vegetable oil spray and heat over medium-low heat. Add about 2 tablespoons of the mixture to the hot pan and tilt pan so the mixture is evenly spread over the bottom. Cook until bottom is lightly browned, about 2 minutes, then carefully lift crepe and turn over. Cook until second side is lightly browned, about 2 minutes more.
- Remove from pan and place between layers of wax paper. Continue until all the batter has been used.
Strawberry Crepes with Dark Chocolate Sauce
You can substitute any ripe fresh fruit, like bananas or pears, but strawberries make for an especially pretty dish.
- Basic Crepes
- 1 pint fresh, ripe strawberries, stemmed and sliced
- Dark Chocolate Sauce (recipe below)
Prepare Dark Chocolate Sauce and Basic Crepes according to recipes. Divide strawberries evenly among the crepes, arranging them down the middle of the crepes, and roll the crepes up around them. Drizzle about 2 tablespoons of chocolate sauce decoratively over each rolled-up crepe. Serve immediately.
Dark Chocolate Sauce
This rich sauce is delicious drizzled over Strawberry Crepes (recipe above), Cinnamon Poached Pears, or simply used as a dip for fresh fruit. Using low-fat evaporated milk and fruit sweetener significantly cuts calories while still delivering creamy sweetness. Remember, though, that baking chocolate is high in fat, which means it still packs a fairly hefty calorie punch. Use this sauce sparingly.
- ½ cup evaporated milk
- ½ cup fruit sweetener
- 1 teaspoon vanilla extract
- 3 ounces unsweetened baking chocolate, roughly chopped
Place chocolate in a non-reactive bowl. Place milk and fruit sweetener in a small saucepan over medium-high heat and heat until hot to the touch but not boiling. Pour hot milk over chocolate in bowl, add vanilla extract, and let sit a few minutes until chocolate has softened. Stir until chocolate has melted completely. Serve sauce immediately, or cover and refrigerate up to one week. To serve, heat in microwave just until hot and liquid.
Copyright © 2006 Peter H. Gott, MD
Picture credit - Howstuffworks.com
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