Easy Whole Wheat Crepes Recipes

WHOLE-WHEAT CREPES

Steps:

• Put all ingredients in blender and mix well. Let stand about 15 minutes.
• Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat.
• Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.
• Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter.
• After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
• Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe. Serve with 100% pure maple syrup.

BASIC WHOLE WHEAT FRENCH CREPES

Steps:

• Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.
• In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds.
• Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute.
• Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds.
• Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.
• Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
• Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
• Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.
• Cook until the crepe edges are golden brown-about 1 minute.
• Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
• Transfer to a warm plate.
• Repeat with the remaining batter, rebuttering the skillet when necessary.
• *At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
• Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
• Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0°F.
• Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans.
• Enjoy!

HEALTHIER BASIC CREPES

Steps:

• Whisk together flour and eggs in a large mixing bowl. Gradually add milk and water, stirring to combine. Mix in butter and salt and beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto griddle. Tilt pan with a circular motion so batter coats the surface evenly.
• Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook other side. Serve hot with yogurt, maple syrup, and blueberries.

WHOLE WHEAT BLUEBERRY CREPES

Steps:

• Place milk, flour, egg whites, applesauce, vanilla extract, sucralose sweetener, and salt in a bowl. Whisk batter thoroughly.
• Heat a large skillet over medium heat. Spray with cooking spray. Pour half of batter into the center of the skillet; turn skillet several times to spread evenly. Cook until golden brown, about 2 minutes. Flip carefully; add 1/2 the blueberries to the center of the crepe. Cook until bottom is golden brown, about 2 minutes more.
• Spoon 1/4 of the yogurt over the berries. Fold sides of crepe over the center; remove from skillet. Sprinkle lightly with 1/2 the sugar. Spoon another 1/4 of the yogurt on top; sprinkle with 1/2 the almonds. Repeat to make the second crepe.

WHOLE WHEAT CREPES

Steps:

• In a blender or food processor, process the milk and egg until will mixed, but stopping short of creating foam.
• Add flour, sugar (if desired) and any spices you want to try and pulse until just mixed. The batter should be very thin. Add more milk as necessary.
• Heat a lightly-greased medium skillet or crepe pan over medium heat. The pan is ready when a drop of water dropped in the pan dances on the surface.
• Place 3 Tablespoons of batter in the middle of the pan. Immediately swirl the pan gently to distribute the batter in a very thin layer.
• Cook the crepe until the surface appears dry -- about 1 minute.
• Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.
• Fill crepes with you favorite filling. Roll and enjoy!