Whole-Wheat Crepes

Made it,
Loved it.

Serving size 16

Prep Time 10MIN

Total Time 40MIN

Ingredients

½ cup whole-wheat flour (see variations, below)
½ cup all-purpose flour
1 tsp sugar (for dessert crepes; optional)
¼ tsp salt
3 large egg
½ cup 1% milk
2 tsp butter, melted, or canola oil
½ cup seltzer water or club soda

Directions

1. Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.

2. Slowly whisk seltzer water (or club soda) into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.

3. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.

4. If serving immediately, fill and roll or fold the crepe. Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.

Variations:

Buckwheat Crepes: Substitute buckwheat flour for the whole-wheat flour. Fill with sauteed apples or smoked salmon and cream cheese.

Cornmeal Crepes: Substitute cornmeal for the whole-wheat flour. Try with a spicy chili or with blueberries and cream cheese.

Buckwheat flour is available at natural-foods stores.