By Rachel Priebe, Nutritional Sciences student, Sargent College
Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and learn about different cultures through food.

Bonjour readers! That is just about the extent of my knowledge of the French language, but thankfully I know much more about French food.  French food is usually very closely associated with richness and with butter, so making the classic crepe healthy was an interesting challenge.  Luckily, our dietitians at the Sargent Choice Nutrition Center are masters of making healthy versions of not so healthy treats.

Our versions of crepes were adapted from Eating Well magazine, and used canola oil instead of butter and whole wheat flour instead of regular processed flour.  To make the crepes we used a hot griddle, but a hot frying pan on the stove would work just as well.  And if you don’t have a crepe spreader, the back of a spoon works great! The consensus from the group was that the crepes were delicious, although a bit dry.  To solve this issue, we added more toppings!

We served both a sweet and a savory crepe.  The savory crepe had a phenomenal spinach and mushroom filling, that was wicked easy to whip up and complemented the crepe very nicely.  For the dessert crepes, we didn’t go the traditional Nutella route (I know, its delicious but not very Sargent Choice).  We served a sweet ricotta cream (think cannoli filling) and also peanut butter and bananas.  Another good option would be to serve the crepes with low-fat yogurt and berries. I might have to go make another batch, just describing them is making me hungry! Au revoir readers!

Combine whole-wheat flour, sugar (if using), salt, eggs, milk and oil in a food processor; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes.Directions

1. Slowly whisk seltzer water (or club soda) into the crepe batter.  Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat.  Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
2. Cook the crepe until the underside is lightly browned, about 30 seconds.  Using a small metal spatula or fork, lift the edge of the crepe, quickly grasp it with your fingers and flip.  Cook until the second side is lightly browned, about 20 seconds longer.  Slide the crepe onto a plate.
3. If serving immediately, fill and roll or fold the crepe.  Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.

Mushroom and Spinach Filling Ingredients
1 tablespoon extra-virgin olive oil
12 ounces sliced mixed mushrooms (about 3 ¾ cups)
2/3 cup thinly sliced shallots
1 teaspoon chopped fresh rosemary, plus more for garnish
¼ teaspoon salt
5 ounces baby spinach
6 tablespoons crumbled goat cheese

Directions
Heat oil in a large nonstick skillet over medium heat.  Add mushrooms, shallots, rosemary and salt and cook, stirring, until the mushrooms are soft and have released their liquid, about 6 minutes.  Stir in spinach a handful and at a time and cook until silted, about 4 minutes.  Cover to keep warm.

Suggestions for sweet fillings: 
Peanut butter
Berries (strawberries, blueberries, etc.)
Sliced bananas
Trader Joe’s Midnight Moo (1 teaspoon on top of fruit/and or peanut butter)
Sweetened Ricotta Cheese

To make Sweetened Ricotta Cream:
1 cup part-skim ricotta cheese
4 teaspoons fat-free milk
2 teaspoons powdered sugar (or granulated sugar or honey)
2 teaspoons vanilla extract

In a small bowl, mix together until thoroughly combined.

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