Whole Wheat Crepes
Easy to make and infinitely customizable! Try serving with fresh fruit and whipped cream or leave the sugar out and fill the crepes with chicken salad for a light lunch. The crepes can also be made ahead of time and stored in the refrigerator in a resealable bag for up to 3 days. To serve simply heat them in the microwave for about 15 seconds.
- ¾ cup whole-wheat flour
- ½ cup milk
- ½ cup water
- 2 eggs
- 1 tsp sugar
- 2 Tbsp butter, melted; plus additional for buttering the pan
- Pinch of salt
For the crepe batter, combine the whole-wheat flour, milk, water, eggs, sugar, 2 Tbsp of melted butter and salt in a blender. Blend until combined and no lumps remain. Place in a covered container in the refrigerator overnight.
To cook the crepes, heat an 8 or 10-inch skillet over medium heat and brush the bottom with butter. Pour ¼ cup of crepe batter into the skillet, lifting and tilting the pan as you pour so it coats the bottom in a thin layer. Cook for about 30 seconds or until the edges are slightly brown. Flip the crepe with a spatula and cook the other side for 30 seconds. Remove to a plate and repeat with the remainder of the crepe batter. Serve and enjoy!