5 Fantastic European Foods You Can Make at Home – And Lose Weight!


Europe is a wonderful place to visit. The scenery is gorgeous and exhilarating. Each country has characteristic music, art, and architecture.

When I go to Europe, I love to taste local cuisine. Each country has a unique take on food, and enjoying regional delicacies is one of the benefits of travel.

But you don’t have to travel to enjoy great European foods. Here are some recipes that will let you tour the continent in your own kitchen.

Best of all, these recipes have been tweaked to reduce the calorie count so you can enjoy the flavors of Europe while sticking to your diet.

Bon appetit!

1. France: Crepes

France is noted for its cheese and wine, so it is easy to overlook its other delights. But you should remember that the French have perfected the art of the crepe.

Pancakes are served all over the world, but the French have taken them to a new level. French crepes are served savory or sweet, and eaten for breakfast, lunch, or dinner. Try a crepe with fruit, a little sugar and lemon juice, or some melted chocolate.

Crepes weigh in at just 110 calories, so you can enjoy them without blowing your diet. And they are surprisingly easy to make.

Lemon and Sugar Crepes


  • One cup wheat flour
  • Two medium eggs
  • Three quarters of a cup of milk
  • Two tablespoons of unsalted butter, melted
  • A couple of pinches of salt
  • One lemon
  • Two tablespoons granulated or powdered sugar


1. Mix flour and salt in a medium mixing bowl.

2. Beat the eggs in a small bowl and add them to the dry ingredients. Add milk and melted butter, and whisk thoroughly until the mixture is smooth and lump-free.

3. Heat frying pan and add a light coat of oil or butter.

4. Measure out three tablespoons of the mixture and add it slowly to the pan, making sure it spreads out to form a thin layer.

5. Allow the crepe to cook for one to two minutes, lifting the edge to check the color. When the bottom reaches a dark golden color, use a spatula to flip the crepe. Cook the second side for about a minute before transferring the crepe to a plate.

6. Repeat with the rest of the mixture, adding butter or oil to the pan as necessary.

To serve, place a crepe on a plate and squeeze lemon juice over the top. Sprinkle sugar over the juice, then fold the crepe into quarters or eighths. Alternately, serve the crepes plain and let your guests add lemon juice and sugar to taste.

For sweeter crepes, add a couple teaspoons of sugar to the recipe and omit the salt. For dessert crepes, add sliced strawberries instead of lemon juice. Top with powdered sugar or whipped cream.

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