Saturday, August 25, 2007

What I Ate for Lunch: Yellow Pancake Roll-ups

"Yellow Pancakes" is the name my children gave crepes when they were small.  I haven't eaten them in years, but lately, I've been on a yellow pancake kick.  They are so easy and quick and allow me to eat healthy, non allergenic food without spending too much time cooking. 

The old basic recipe was this:  1/4 fourth cup flour, 1 egg, 1/4 cup milk, blend and cook in a crepe pan with butter.

My new recipe is this:  1/4 cup organic whole wheat flour, 1/4 cup rice milk, 1/4 cup egg subsitute, added seeds and bran.  I cook them until they "harden."  It it not necessary to turn them but I sometimes do for color.  I do NOT use a blender, I whisk or stir them by hand.  (No blender to wash).

Then roll in your favorite sandwich ingredients.  E.g.:  fresh garden veggies and homemade salsa, rice and beans, fruit and homemade fruit jellies (for dessert.)

They are delicate and messy but oh so delicious and quick and easy.  I am sorry I have no pictures, I always get excited and eat them before I remember to photograph them.


Erin said...

I like to make them the original way, in a blender and with two eggs. I don't add any toppings except more butter. LOL

Oddly enough, I've been on quite a yellow pancake kick this summer too!

Mary Stebbins Taitt said...

They are good that way (but they are good my way too!) I like to use them as a vehicle for adding healthy stuff to my diet. Easily.

But I do like the original ones and I make them for guests as a dessert or meal sometimes.

If I'm making a big batch, I layer waxed paper between them. Then roll them with fruit, jelly, chocolate not pudding, ah, duh, anyway, I roll them up, drizzle them with syrup, sprinkle powdered sugar on them and voila: a yummy dessert.

I ordered crepes in Slovenia when I was there. They were good, but no better than the ones I make.

Electronic Goose said...

I'll have to try these ... I haven't had pancakes in years.