Whole Wheat Crepes
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Whole Wheat Crepes calories by ingredient
Introduction
I took a local class to learn the make these and I converted the recipe to use whole wheat flour instead of white, expecting that there would be a problem but instead, I came up with the yummiest crepes I've ever eaten. Now, I kinda went overboard and put a little Nutella in these to celebrate but they would be just as good with fresh fruit and other healthy fillingsThis is based on Alton Brown's simple crepe recipe I took a local class to learn the make these and I converted the recipe to use whole wheat flour instead of white, expecting that there would be a problem but instead, I came up with the yummiest crepes I've ever eaten. Now, I kinda went overboard and put a little Nutella in these to celebrate but they would be just as good with fresh fruit and other healthy fillings
This is based on Alton Brown's simple crepe recipe
Number of Servings: 7
Ingredients
-
1 cup whole wheat flour
3/4 cup 1% milk
1/2 cup water
2 large eggs
3 Tb melted butter (the count for this recipe is for Land o' Lakes salted butter sticks)
2 tsp sugar*
1 Tb vanilla extract*
Directions
*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.