Happy Eats!

You may find the swirl cooking technique a little more challenging than everyday pancakes. But only at first! Once you make three or four Happy Crepes, you’ll laugh at how easy it is.

What do I mean by swirl? You quickly tilt and turn the pan, similar to the method of making an omelet or a crepe. Trust me, it’s not brain surgery.

Whip up a batch of my Happy Crepe batter, then let it rest for the recommended time. Now practice! Heat an 8 inch skillet over medium high heat. Brush it with canola, safflower, or sunflower oil.

Now lift the pan off the heat, ladle about 3-4 tablespoons of batter into the pan all at once, and immediately tilt and turn the pan so the batter covers the bottom. If the pan is hot enough, it will set up very nicely. Once it starts to get a little dry and firm, use a long flexible spatula to flip it over and cook until done. Once you get the hang of it, each pancake will only take a minute or two.

Even if swirl sounds hard, try it! You’ll love the pancakes - they’re a little like a whole wheat crepe, and so delicious. Plus they have very little fat and are lower in carbs than most tortillas or pita breads.

Just be prepared for a few failures before you master the technique. The first pancake will look awful - that’s for the dog. The second one will be better - that’s for you to snack on while you cook. The third one will be just about perfect. By number four you’ll have it down pat, and by the end of your first batch you’ll be an expert!

And remember, it doesn’t matter if your pancakes are perfect. Folding or rolling them up will hide many flaws!