Whole Wheat Crepes (#1667)
Share This Recipe
- 1 cup Whole Wheat Flour
- 1/2 cup All-Purpose Flour
- 1 tsp Sugar
- 1/8 tsp Salt
- 3 large Eggs
- 1 1/2 cups Milk
- 2 tablespoons Butter or oil, melted, cooled
- Sift the dry ingredients into a bowl.
- Break the eggs into another bowl and mix until yolks and whites are blended.
- Make a hole in the middle of the dry ingredients and pour in beaten eggs.
- Stir the flour mixture into the eggs little by little.
- The dough will be difficult to work and it may be necessary to add a little milk (or whatever liquid is used in the particular recipe) to incorporate all the flour.
- Add the liquid a spoonful at a time and mix it in thoroughly before adding more liquid.
- When the mixture becomes easy to work (when about half of the liquid has been used) the remainder can be added in two portions.
- Add melted butter (and flavorings if indicated).
- Mix again, cover and set aside for at least an hour but not more than 6 hours at room temperature. Crepe batter can be held overnight in the refrigerater.
- If necessary, the crepe batter can be cooked immediately, but the "resting" time allows the flour to absorb more liquids, makes the mabber easier to handle, and gives the crepes more flavor.
- Since flours vary in their ability to absorb liquid, if the crepe batter seems too thick when you are ready to cook it, a small amount of extra liquid can be added at this time.
- The consistency could be at least as thin as heavy cream.
- When you are ready to cook the crepes, preheat 10-inch nonstick skillet under medium or medium-low heat until hot.
- Pour about 1/4 cup batter into hot pan.
- Tilt pan to spread batter to cover pan evenly.
- Cook for about 2 minutes until crepe sets, bubbles and crispy around the edges.
- Turn and cook for another 2 minutes until the other side is done.
- Keep cooked crepes warm under a clean towel until ready to serve.