Whole Wheat Crepes Recipes

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WHOLE WHEAT CREPES



Whole Wheat Crepes image

Make and share this Whole Wheat Crepes recipe from Food.com.

Provided by ellie3763

Categories     Breakfast

Time 17m

Yield 10 crepes, 10 serving(s)

Number Of Ingredients 5

1 cup low-fat milk
3/4 cup whole wheat flour
1 large egg
1 additional egg white
1 tablespoon sugar (optional)

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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!

Nutrition Facts : Calories 49.8, Fat 0.9, SaturatedFat 0.3, Cholesterol 22.4, Sodium 23.7, Carbohydrate 7.8, Fiber 1.1, Sugar 1.4, Protein 3

WHOLE WHEAT BLUEBERRY CREPES



Whole Wheat Blueberry Crepes image

A tasty and healthy alternative to traditional fruit crepes.

Provided by DesperatelySeekingSkinny

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 14m

Yield 2

Number Of Ingredients 12

½ cup 1% milk
½ cup whole wheat flour
2 egg whites
1 tablespoon unsweetened applesauce
1 teaspoon vanilla extract
1 (1 gram) packet granular sucralose sweetener (such as Splenda®)
1 pinch salt
cooking spray
1 cup blueberries, divided
1 (4 ounce) container nonfat blueberry Greek-style yogurt (such as Trader Joe's®)
2 teaspoons confectioners' sugar
2 tablespoons slivered almonds

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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.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 46.7 g, Cholesterol 5.6 mg, Fat 4.8 g, Fiber 6.4 g, Protein 16.6 g, SaturatedFat 0.7 g, Sodium 187.7 mg, Sugar 14.4 g

WHOLE WHEAT CREPES



WHOLE WHEAT CREPES image

Categories     Pasta     Vegetarian     Quick & Easy     Pastry

Yield 12 to 14 Crepes

Number Of Ingredients 5

1 cup whole wheat pastry flour
1 1/4 cups of water
2 eggs
1/4 t of salt
Canola Oil

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Steps:

  • 1. Mix whole wheat pastry flour, water, eggs, and salt with a wire whisk until completely blended. It should look like very thin pancake batter. Let rest for 10 minutes. 2. Heat a non-stick skillet with a bit of canola oil over low heat. (I very rarely use non-stick pans anymore, but this is one job that it is almost essential for - unless you have a very well seasoned cast iron pan. Make sure the non-stick coating is not flaking or scratched and use only over very low heat.) Use a pastry brush to make sure the oil is spread all over the pan. 3. Pour about 1/4 cup of batter into the skillet and tilt the pan so it spreads out completely (about a 4-6 inch circle). Let cook 1-2 minutes (or a little more depending on how hot your "low" heat is) until the surface of the crepe looks dry. Loosen with a knife or thin offset spatula and gently flip. The crepes should not get browned at all. Cook one minute more and remove to a plate. 4. Repeat with remaining batter until all crepes are cooked (this makes about 12-14 crepes). Stack crepes on the plate as they finish and cover with plastic wrap until ready to use. You can make these ahead of time and wrap tightly and store in the fridge.

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