Whole Wheat Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 cup whole wheat flour3/4 cup 1% milk1/2 cup water2 large eggs3 Tb melted butter (the count for this recipe is for Land o' Lakes salted butter sticks)2 tsp sugar*1 Tb vanilla extract*
*Combine all of the ingredients in a blender or mixer and give it a few pulses to make sure they are mixed in (you might have to scrape down the sides of the blender to loosen any dry flour and pulse again).
*Pour the crepe batter into a bowl with cover (or foil) and place in the refrigerator for at least 2 hours. This is what gives the elasticity to the crepes and makes it easier to turn them. The batter will keep for up to 48 hours.
*Heat a 7-10" non-stick pan (using a 7" pan, this batter will yield about 12-14 crepes). Slick the heated pan with a small amount of butter (I take a partial stick and peel back the paper an inch and run the exposed butter along the bottom of the pan briefly).
*Pour a half a soup ladle of batter into the center of the pan and swirl to spread evenly.
*Using the tip of your spatula, make sure the edges all around are loose enough to slide the spatula underneath.
*Here's the trick: once the top of the batter looks like it's dry, slide the spatula underneath as far as you can without tearing and flip the crepe over (should be about 30-40 seconds in a properly heated pan).
*Cook for another 10-15 seconds and remove each to a plate or parchment paper where they can cool.
*Continue until all the batter is gone.
*After they have cooled you can stack them on the parchment paper or each other and put in a ziploc. You can store them in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart
* these are for sweet crepes (for fruit or jams, etc.); if you want savory crepes for meats and cheeses, omit the sugar & vanilla and replace with a toss of salt and 1/4 cup of fresh herbs
Number of Servings: 7
Recipe submitted by SparkPeople user DEBBI_KAZ.
*Pour the crepe batter into a bowl with cover (or foil) and place in the refrigerator for at least 2 hours. This is what gives the elasticity to the crepes and makes it easier to turn them. The batter will keep for up to 48 hours.
*Heat a 7-10" non-stick pan (using a 7" pan, this batter will yield about 12-14 crepes). Slick the heated pan with a small amount of butter (I take a partial stick and peel back the paper an inch and run the exposed butter along the bottom of the pan briefly).
*Pour a half a soup ladle of batter into the center of the pan and swirl to spread evenly.
*Using the tip of your spatula, make sure the edges all around are loose enough to slide the spatula underneath.
*Here's the trick: once the top of the batter looks like it's dry, slide the spatula underneath as far as you can without tearing and flip the crepe over (should be about 30-40 seconds in a properly heated pan).
*Cook for another 10-15 seconds and remove each to a plate or parchment paper where they can cool.
*Continue until all the batter is gone.
*After they have cooled you can stack them on the parchment paper or each other and put in a ziploc. You can store them in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart
* these are for sweet crepes (for fruit or jams, etc.); if you want savory crepes for meats and cheeses, omit the sugar & vanilla and replace with a toss of salt and 1/4 cup of fresh herbs
Number of Servings: 7
Recipe submitted by SparkPeople user DEBBI_KAZ.
Nutritional Info Amount Per Serving
- Calories: 121.9
- Total Fat: 5.3 g
- Cholesterol: 14.2 mg
- Sodium: 48.5 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.1 g
- Protein: 3.2 g
Member Reviews