WHOLE-WHEAT CREPES
I've modified my grandmother's original crepe recipe to include whole-wheat flour and honey instead of sugar, and they are just as delicious! Enjoy these for breakfast, dinner, or dessert depending on what filling you choose-sweet or savory.
Provided by Lisa Leake
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 114 kcal, Carbohydrate 14 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 123 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BASIC WHOLE WHEAT FRENCH CREPES
These can be used for desserts, breakfasts, snacks, even the main course! The batter needs to be refrigerated for at least 1 hour before cooking.
Provided by Sharon123
Categories Breakfast
Time 8m
Yield 12 7inch crepes
Number Of Ingredients 5
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!
Nutrition Facts : Calories 54.9, Fat 3.7, SaturatedFat 1.9, Cholesterol 53.5, Sodium 73.2, Carbohydrate 3.1, Fiber 0.4, Sugar 0.1, Protein 2.5
WHOLE WHEAT HIGH FIBER CREPES
I love these crepes. But if you're looking for a super thin French type crepe then these may not be for you. These were tweaked for health, not taste. I still think they taste good though. You could eat them with any filling. But our family loves them with fruit sauce. I use a mixture of fruit cooked in some water with sugar to taste and thickened with cornstarch (I make this in the microwave while I make the crepes). I've eaten these with cheese or veggie filling too. Sometimes we also add cool whip, or dip the crepes in sugar or syrup.
Provided by Monica
Categories Breakfast
Time 30m
Yield 9 crepes, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in blender or mixer and beat well.
- Let stand 1 hour for perfect crepes. I usually don't do this, but they are nicer when I do.
Nutrition Facts : Calories 697.2, Fat 35.2, SaturatedFat 15.9, Cholesterol 381.9, Sodium 391.8, Carbohydrate 70.4, Fiber 13, Sugar 1.1, Protein 30.4
WHOLE-WHEAT CREPES
These whole-wheat crepes are so easy to make at home and can be filled with a wide variety of sweet or savory fillings. They are made with whole-wheat flour for added nutritional benefits.
Provided by Katie Webster
Categories breakfast
Number Of Ingredients 6
Steps:
- Combine whole-wheat flour, all-purpose flour, salt, milk and eggs in a blender. Puree for 15 seconds or until the mixture is complexly smooth. With the motor running, drizzle in 2 tablespoons melted butter and process until combined. Refrigerate batter 1 hour or overnight.
- Heat a medium crepe pan or small non-stick skillet over medium heat. Brush some of the remaining melted butter over the hot skillet. Using a scant ¼ cup, pour batter into the center of the skillet, and working quickly, tilt the skillet to allow the batter to run over the cooking surface to cover the bottom of the pan completely.
- Cook the crepe on the first side until it is golden and lifts from the pan easily, 1 to 2 minutes. Flip it over with a spatula and cook on the second side until just until set and lightly crisp along the edges, 30 seconds to 2 minutes.
- Slide crepe onto a plate. Continue cooking the remaining crepes and layer parchment between each crepe as you stack them.
Nutrition Facts : ServingSize 1 crepe, Calories 145 calories, Sugar 2 grams, Fat 6 grams, Carbohydrate 16 grams, Fiber 2 grams, Protein 6 grams
MULTIGRAIN BLENDER CREPES
Simple way to make healthy and yummy crepes! If saving crepes for future use, stack cooled crepes between layers of waxed paper and seal in a zip-top bag. The crepes will keep in the fridge for 5 days.
Provided by Washington Grown
Categories Crepes and Blintzes
Time 1h25m
Yield 10
Number Of Ingredients 10
Steps:
- Place oats in a blender and blend on high speed to make oat flour, 10 to 15 seconds. Add milk, water, eggs, melted butter, sugar, and salt and blend until combined. Add both flours and blend until incorporated and smooth, about 20 seconds.
- Refrigerate batter for 1 hour.
- Remove batter from the refrigerator and blend for a few seconds if batter has separated.
- Heat a 12-inch saucepan over medium heat. Spray the warm pan with nonstick spray. Add 1/4 cup batter to the pan, lifting and swirling the pan immediately so the batter spreads thinly and uniformly around the pan. Cook until the edges are set and begin to pull away from the pan, 1 to 3 minutes. Flip crepe with a rubber spatula and cook for another 30 seconds. Remove to a cooling rack and repeat to cook remaining crepes.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 11.5 g, Cholesterol 42.2 mg, Fat 2.9 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 83.1 mg, Sugar 1.7 g
WHOLE WHEAT BLUEBERRY CREPES
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
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
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