Who ever came up with a flax egg is a freaking genius! Egg substitute?! Yes, please. I mean, this person should get an award for such a freaking brilliant and ingenious idea. I love a good egg substitute for cooking and baking. Don’t get wrong, I’m not an egg hater. No, no. I love me some eggs. I love eggs fried, scrambled, baked, sunny side up, over-easy/medium/hard, hard-boiled, raw, pickled, poached, deviled, as a quiche, strata, fritata, a meringue, a souffle, a custard, in a dressing, and I’m sure there is many more ways to cook an egg. But you get the point. Eggs are egg-cellent. Heehee, get it?? Egg-cellent, instead of excellent. Nevermind.
Unfortunately, as I get older, my body has become less efficient at protecting me from things like high cholesterol, high blood pressure, diabetes, and many other ailments. High cholesterol, high blood pressure, and diabetes has already been encoded into my genetic makeup. So it’s not like I can run and hide. And actually, I did have a bit of a scare when I was in my late 20’s and learned that I was on the verge of developing high cholesterol. I did have a total cholesterol of 215 mg/dL (the Adult Treatment Panel III guidelines state an ideal total cholesterol level of <200 mg/dL), but my LDL-C (aka, bad cholesterol) was low, my HDL-C (aka good cholesterol) was high, and my triglycerides were also low. So my nurse practitioner wasn’t too concerned. I was given a prescription for a “lifestyle modification” and a cholesterol panel recheck in 6 months. I left the doctor’s office feeling somewhat defeated, but it was also the best wake-up call for me. I started getting into cycling, and modified my diet by eating out less, cooking and eating less butter/fried foods/eggs (the latter was a huge part of my daily diet). Six months later, my cholesterol panel was flawless. I realized that implementing some of the littlest changes resulted in the most positive impact health-wise.
Whole Wheat Vegan Crepes
1 cup whole wheat flour
1/8 teaspoon salt
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
1/2 cup water
1 1/2 cups unsweetened, almond milk
1 teaspoon vanilla extract (for sweet crepes)
1.5 tablespoons agave syrup (for sweet crepes)
In a small bowl, combine the flaxseed and water, and mix. Add the almond milk to the flax egg, and whisk together. In a large mixing bowl, combine the flour and salt, and then add the flax egg mixture. Whisk until all the ingredients have combined, resulting in a smooth and runny texture. Let the mixture sit for about 20 to 30 minutes.
Heat a nonstick 8″ pan over medium-high heat. Coat pan with nonstick spray. Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Cook for another 2 minutes and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
We served these with our favorite praline butter from Le Pain Quotidien, sliced bananas, and pistachios. Yum.
Makes 8 crepes.
Calories per crepe: 75