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.
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.
Provided by: EatingWell
Per Single Serving / Serves 16 Total
- Calories 49
- Calories from fat 18
- Total Fat 2gm 3%
- Saturated Fat 1gm 5%
- Monounsaturated Fat 0gm
- Sodium 53mg 2%
- Total Carbohydrates 6gm 2%
- Fiber 1gm 1%
- Protein 2gm
- Cholesterol 41mg 14%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.