Sunday, July 6, 2014

Whole Wheat Crepes

This recipe comes from 100 Days of Real Food. The original recipe calls for less flour than I've put in here, but the batter was just too thin for me to work with and I ended up breaking the first three or four (which I then happily consume, but then there are fewer for my family to eat). So, you may have to experiment a bit. There are a lot of yummy options with crepes, but a favorite of mine this time was peanut butter, sliced banana, and a drizzle of pure maple syrup.

  • 3 eggs
  • 1 ¼ cup whole wheat flour
  • 1 cup milk
  • ¾ cup water
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 tablespoon butter

  1. Put all ingredients into a blender and mix well. Let stand about 15 minutes.
  2. Preheat an 8- to 10-inch frying pan over medium heat. Grease with butter, if necessary.
  3. Angle pan and pour enough batter on one side to thinly and evenly cover the pan.
  4. Very quickly, swirl the batter around to cover the pan in one thin layer.
  5. After about 1 minute (and once it's golden brown at the bottom) carefully flip it over without tearing the crepe.
  6. Cook for 1 more minute on the other side (until it is golden brown as well) and then remove from pan.

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