Yummy Crepes…or Polachintz…Depends On Who You Ask!
If you have ever been a guest at our house, you have probably been served my specialty in the morning. I don’t claim to be great at a lot of things, but I think I have perfected these morsels of deliciousness. Introducing, my “Healthy Crepe”.
Healthy is a matter of opinion. Some say low fat, low sugar, low carb, low calorie—whatever you want to call it, my version of healthy is still tasting like the original concept, but with better choices than traditional flour and sugar bases.
Introduction to Crepe Making
I think I first made crepes when I was in the 4-H club in my hometown of Staunton. I remember making these as a demonstration and took it to the fair (I think). Since then, I have made crepes for any “demonstration” speech necessary, high school through college. With my most memorable situation was a plate of finished crepes that rode on the roof of my car from Staunton to Edwardsville. I think the plastic wrap helped it to stick to the car. I was shocked to get out for my class, and there they were!!
Sentimental Side Note
I met my late husband Kyle my senior year of high school. He would tell me about his Grandpa Karpowicz and how he made “crepes” for the family when they came over—stacks and stacks of them. The conflict regarding these had to do with the name. He claimed they were actually not crepes, they are polachintz (pronounced palla-chintz). Our entire relationship and marriage, I called them crepes and he called them polachintz, but they essentially were the same thing.
The REAL DEAL in Paris
In 2002, my mom, my sister Cindy and my Japanese sister, Saori, and I took a trip of a lifetime to Europe. We traveled to France, England, Poland, Germany, Switzerland, and rode the train through Belgium. It truly broadened my view of the world. Shortly after that trip, 9/11 happened. We were so blessed to be able to travel the world without the animosity that followed traveling and flying after that date. The reason I brought this up, was because when we were in France, there were Crepe stands all over the place. Cindy and I really took a liking to the lemon juice and sugar crepe. Still my fav. When in Poland, I never saw a “Polochintz” stand…. That was my argument about being right and Kyle was wrong. To this day, any of the Deatherage’s will argue the name.
Family Traditions (I didn't even know I was creating)
To say I made these all the time was an understatement. Kyle would have eaten them every day. When the kids came along, they became very accustomed to having these thin round yummies around. I would roll them up tightly, then slice them into little pinwheels.
Getting Healthy After Loss
After losing Kyle, I totally changed my diet. I relaxed a bit since then, but the overwhelming sense that I felt for health was strong. I needed to live for a really long time to be here for the kids. Before Kyle died, I never considered my children ever being orphans. I did everything in my power to become healthy and strong for them.
When dating, my now husband, AJ, he was struggling with constant nausea and stomach aches. I was convinced it was diet related. I started adapting our favorite crepe recipe around this time. To make them completely gluten free, I used gluten free oat flour, or made my own from gluten free oats.
Well, that’s my creppy story (haha…I won’t quit my day job). Now, after requests for my not-so-famous Healthy Crepe recipe, I decided to put this whole story together…
A necessary tip on making the crepes super thin: after pouring a small amount of batter in the pan, pick up the pan and swirl it around to the edges of the pan.
To make life easier (which, who doesn't), you can put the batter into blender bottles for easier pouring. Extra batter can be stored in the refrigerator for a couple days. Add milk if batter thickens. Our favorite fillings are Nutella and Strawberry Jelly. Mix the two together and you'll have a "Kaylee Special"
Serving Size: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1 CAN lite coconut milk (or sub 2 cups milk + 2 Tbs Oil)
2 Cups Unsweetened Vanilla Almond Milk (can sub milk)
4 Cups Oat Flour (can do half and half or use wheat flour)
1 Tb Vanilla*
1/4 tsp Wilton Butter Flavoring (optional)
Preheat skillet or crepe pan over medium heat.
Blend or mix all ingredients together until smooth.
Mix should be a syrup consistency.
Pour approx 1/4 cup mix in pan.
Move pan around to cover bottom of cooking spray coated pan. (Don't worry, the first one is never pretty.)
Flip crepe when edges pull away and look dry.
Serve with your choice of filling.
*For savory crepes, omit Vanilla.
Until the next nap-time (or meal time),