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.

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

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.

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

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

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