Whole Wheat and Ragi Crepes with Muesli and Strawberries
For a delightful breakfast that combines the goodness of whole grains, the subtle nuttiness of ragi (finger millet), and the natural sweetness of strawberries, this crepe recipe will become your weekend favorite. Packed with fiber and protein, these Whole Wheat and Ragi Crepes are light, nutritious, and perfect for those looking for a sugar-free and wholesome breakfast option. Let’s dive into the details of how to make this satisfying meal!
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Ragi Flour (Finger Millet) | 1/4 cup |
| Whole Egg | 1 |
| Vanilla Extract | 1 tablespoon |
| Baking Powder | 1 teaspoon |
| Nutmeg Powder | 1 teaspoon |
| Salt | To taste |
| Strawberries (sliced) | 1 cup |
| Muesli | 1/2 cup |
| Almond Butter | 4 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 |
| Protein | 7g |
| Carbohydrates | 30g |
| Dietary Fiber | 6g |
| Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 45mg |
| Sodium | 150mg |
| Sugars | 6g (natural from strawberries) |
| Iron | 2mg |
| Calcium | 70mg |
Instructions
| Step No. | Instruction |
|---|---|
| 1 | Mix the Ingredients: In a mixing bowl, combine whole wheat flour, ragi flour, egg, vanilla extract, baking powder, nutmeg powder, and salt. Add about 1/2 cup of water, and whisk until the mixture forms a smooth, thin batter. |
| 2 | Heat the Pan: Preheat a flat pan or crepe pan over medium heat. Ensure the pan is well heated for even cooking. |
| 3 | Cook the Crepes: Pour a ladleful of batter into the pan, swirling it around to form a thin, even layer. Cook for about 1 minute, or until the edges start to lift. Flip and cook the other side for an additional minute until both sides are golden. |
| 4 | Spread and Fill: Remove the cooked crepe from the pan. Spread one tablespoon of almond butter evenly over the crepe’s surface. |
| 5 | Add Muesli and Strawberries: Sprinkle muesli generously over the almond butter, followed by a layer of fresh strawberry slices. Fold or roll the crepe, allowing the filling to blend with the warm crepe. |
| 6 | Serve: Serve the Whole Wheat and Ragi Crepe with Muesli and Strawberries fresh from the pan alongside a hot cup of espresso coffee for a delicious and wholesome breakfast. |
Cooking Tips:
- Consistency of the Batter: Ensure the batter is thin but not too runny, as this helps create light and delicate crepes. If necessary, add more water or flour to adjust the consistency.
- Ragi Flour Alternatives: If ragi flour is unavailable, you can substitute it with buckwheat or oat flour to maintain the nutritional benefits.
- Vegan Option: Replace the egg with flaxseed meal (1 tablespoon flaxseed meal mixed with 3 tablespoons of water) and use a plant-based almond butter for a vegan version.
Benefits of This Recipe:
- Whole Wheat and Ragi: Both are excellent sources of fiber and keep you full for longer. They promote healthy digestion and aid in controlling blood sugar levels.
- Muesli: Adds a delightful crunch and additional fiber, with nutrients like oats, nuts, and seeds.
- Almond Butter: A rich source of healthy fats and protein, which makes the dish even more satisfying.
- Strawberries: Natural sweetness from fresh strawberries provides essential vitamins, such as vitamin C, without adding refined sugar.
This recipe not only tastes amazing but also supports a balanced diet. Enjoy the harmony of flavors and textures in every bite, from the warm, nutty crepes to the crispness of the muesli and the juicy burst of strawberries. Whether for a lazy weekend breakfast or a quick healthy brunch, these Whole Wheat and Ragi Crepes with Muesli and Strawberries are sure to impress!
