February 8, 2012

Make Your Own Whole Wheat Crepes

Although I have attempted to make crepes many times, I have never succeeded until this week. I am no pro, but here is a recipe for whole wheat crepes as well as step by step pictures of how to successfully make them.

How to Make Whole Wheat Crepes via The Taste Tester

First make your batter (instructions below). Then angle your hot greased pan and quickly pour enough batter to thinly and evenly coat the pan.

How to Make Whole Wheat Crepes via The Taste Tester
Quickly swirl the pan so that the batter spreads to coat pan. Push down the thin edges of your crepe using your spatula.

How to Make Whole Wheat Crepes via The Taste Tester

Cook for one minute.

How to Make Whole Wheat Crepes via The Taste Tester

 Flip over gently with spatula and cook for one more minute on other side.

How to Make Whole Wheat Crepes via The Taste Tester

Stack finished crepes on plate. Makes approximately 20-25 crepes.

How to Make Whole Wheat Crepes via The Taste Tester

I tried a few different fillings in these crepes and in the end I decided that the very best filling is no filling at all (my husband disagrees with me). I rolled the hot crepes and drizzled them with maple syrup. Then I sprinkled them with powdered sugar. This is the best way to eat these crepes.

Whole Wheat Crepes
3 eggs
1 cup whole wheat flour
1 cup milk
3/4 cup water
1 Tablespoon sugar
1 tsp vanilla
1/4 tsp salt
1 Tablespoon vegetable oil

Put all ingredients in a blender and mix until smooth. Melt 1/8 of a tablespoon of margarine in a small nonstick skillet. You can also spray with non-stick cooking spray. Make sure your pan is HOT (medium-high heat works best).

Angle your hot greased pan and quickly pour enough batter to thinly and evenly coat the pan (about 1/4 of a cup for a small 6-8" non-stick skillet).

Quickly swirl the pan so that the batter spreads to coat pan. Push down the thin edges of your crepe using your spatula.

Cook for one minute on each side. Remove from pan and stack on a plate.


recipe source: adapted slightly from 100 Days of Real Food



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