Eggless "Flaxseed Meal French Crepes" With Nutella-Banana Filling

What are the many ways to incorporate ground Flax-seed Meal into a diet? That was the question on my mind last week. I have been regularly adding it to my hot cereal,milkshakes and a few bakes but those were the only way(s) I knew. Until yesterday, that is! Now I have found yet another way to use it up -- in the form of utterly delicious french crepes. The first time I made the batter, it was too runny and the crepes were breaking apart while I was trying to flip them in the pan.I was disappointed but wasn't discouraged from giving it another go. Yesterday I adjusted the ingredients and ended up with delectable, whole, eggs-weren't-missed crepes. Which I filled with Nutella and Banana. Oh, Yum! Try this and you won't be disappointed. FYI, Flaxseed is a good source of dietary protein, fiber and high omega-3 fatty acid content that helps one overcome fatigue, poor memory, dry skin, heart problems, mood swings or depression, and poor circulation..
But please we aware that Flaxseed/ Flaxseed Meal is believed to interact with prescribed medications.So don't combine this breakfast with your medication. 
Other Posts on crepes from my kitchen - Traditional Crepes With Yogurt-Strawberry Filling and Malaysian Lacey Crepe "Roti Jala"

Ingredients(For 7-8 "7-inch" Crepes):

• 1/2 Cup All-Purpose Flour
• 3/4 Cup + 2 Tbsp Milk
• 1-1/2 Tbsp Flaxseed Meal (Bob's Red Mill Brand)
• 1-1/2 Tbsp Granulated Sugar
• 1 Tbsp Melted Butter
• 4-1/2 Tbsp Warm Water
• 1 Tsp Vanilla Extract
• 1/4 Tsp Baking Soda
• 1/8 Tsp Salt
• Olive Oil for cooking the crepes

Filling:

• 6-8 Tsp Nutella(Chocolate and Hazelnut) Spread
• 2-3 Bananas, thinly sliced

Procedure:

• Mix the Flax seed Meal with warm water in a small pinch bowl and let it sit for 5 minutes.

• Mix all the other ingredients - Flour, Milk, Melted Butter, Sugar, Salt, Vanilla Extract -  either using a whisk or using a blender to form a smooth lump-free batter.
• Add the flaxseed meal mixture and incorporate.

• Pour it into a measuring cup, seal with cling wrap and refrigerate for about an hour or two.

• In a small skillet, warm a little oil. When the pan gets hot, add a ladleful of batter and swirl the pan to spread the batter thinly. Cook for about 45 seconds on one side.

• Flip the crepe using a rubber spatula and cook for another 45 seconds - 1 minute at a medium flame.

• Repeat the above 2 steps for the remaining batter.

• Smear a tsp of Nutella right on the middle and line with sliced bananas.

• Fold the crepes and serve warm with a bit of chocolate syrup drizzled on top.

Note:

• Be gentle while flipping the crepes.I used a silicone spatula and an angled fish spatula to flip the crepes.
• First couple of crepes don't look perfect.

Enjoy!

Sending this and Potato Croquettes as an entry to Smitha's "Bye Bye 2010, Welcome 2011" - Best food posts in 2011 and 2010
Also sending this to Priya's "Cooking with Seeds - Flax seeds" event guest hosted at Mharo Rajasthan's Recipes

Potato Croquettes: