Sweet & Savory Whole Wheat Crepes
Author: 
Recipe type: Main Dish, Breakfast, or Dessert
Prep time: 
Total time: 
Yield: 10 crepes
 
Ingredients
  • 1 cup whole wheat pastry flour
  • 1 cup milk
  • ¼ cup water
  • 1 pinch salt
  • 2 T butter, melted and cooled
  • 2 large eggs
  • Additional butter for skillet
Instructions
  1. Add all ingredients to a blender; pulse for 5 seconds until blended; allow batter to rest in the refrigerator for 1 to 48 hours. (This is important if you want a crepe with a silky texture).
  2. Heat a 10-inch Teflon non-stick skillet over medium-high heat and grease with a bit of butter. Ladle about ¼ cup of batter in the hot pan and swirl until the bottom is thinly and evenly coated. Cook until the batter sets and the edges become golden—less than 1 minute. Flip and cook another 15 seconds. Lay on a rack. Repeat until all are cooked.
Notes
*Sweet Variation: Add 2 T sugar or honey *Savory Variation: Add ¼ t salt Preparation Tips: Only use whole wheat pastry flour. Bread flour or regular whole wheat flour will produce a tougher crepe. Flipping the crepe in the air is easier than using a spatula—try it. If you made your crepes in advance, wrap them in a damp paper towel and again in a tea towel and microwave briefly—about 2 seconds per crepe.
Recipe by Local Global Kitchen at http://localglobalkitchen.com/sweet-savory-whole-wheat-crepes-2/