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Whole Wheat Crepes
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    • Want to get more whole grains but enjoy foods that have a soft and tender? Serve these delicious,100% whole wheat pancakes. They are appealingly thin and have a wonderful texture. Roll up with a slice of turkey along with roasted red pepper or hummus to invent a new lunch-box favorite. These pancakes can be cooked in advance and gently reheated in a 200°F oven.

    Ingredients

    Serves:

    Directions

    Place the buttermilk, flour, egg, oil, and salt in a blender. Blend on high until smooth, about 1 minute. Cover and refrigerate the batter at least 1 hour or overnight.

    Heat a large griddle over high heat. Coat with an even layer of cooking spray. Spoon out 3-tablespoon rounds of batter onto the griddle, leaving about 1 inch between each pancake. Cook 2 to 3 minutes, until tiny bubbles start to form on the surface and the edges become crisp. Flip and cook an additional minute or two, until each pancake is cooked through. Transfer the pancakes to a plate and repeat with remaining batter.

    Cut the bananas in half lengthwise. Coat them with cooking spray and sprinkle with cinnamon. Place them on the griddle. Cook 3 to 4 minutes, turning once, until the bananas are soft and lightly charred. Slice them and serve immediately with the pancakes.

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