EASY WHOLE-GRAIN CREPE
Steps:
- Directions 1. Process whole-wheat flour, all-purpose flour, sugar (for sweet crepes), salt, eggs, milk and oil (or butter) in a blender or food processor 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 into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom. 3. Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate. 4. Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. As you prepare your filling, cover crepes with a clean kitchen towel or keep warm in a 200°F oven. 5. To assemble, place a crepe on a clean cutting board. Spread a filling of your choice in the center, leaving a 1- to 2-inch border. Fold in the sides to make a square shape, leaving a "window" in the center. Press down on the corners, as necessary, to help keep the crepe folded. Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer. To Make Ahead: Prepare the batter through Step 1 and refrigerate for up to 12 hours; refrigerate crepes between sheets of wax paper and wrapped in plastic for up to 2 days.
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afpenni
[email protected]These crepes are the best! I've made them several times and they're always a hit.
Sazan Ali
[email protected]These crepes are so delicious. I can't wait to try them with different fillings.
Ra√∫l Bravo Figueredo
[email protected]I love that these crepes are made with whole grain flour. It makes them a healthier option than traditional crepes.
Lucy D.Diwata
[email protected]These crepes are a great way to use up leftover ingredients. I often make them with whatever vegetables I have on hand.
Winfred Kasati
[email protected]I've never made crepes before, but this recipe made it so easy. I'm definitely going to be making these again.
Ssekate Moses
[email protected]I'm so glad I found this recipe. These crepes are a delicious and healthy way to start my day.
Mohamed Mmsjdj
[email protected]These crepes are so light and fluffy. They're perfect for a special occasion breakfast or brunch.
Aashish OLI
[email protected]I love the nutty flavor of these crepes. It's a nice change from traditional white flour crepes.
Shajahan Shame
[email protected]These crepes are so versatile. I've used them to make everything from breakfast burritos to dessert crepes.
Amina Zulfiqar
[email protected]I made these crepes for a brunch party and they were a huge hit! Everyone loved them.
Brian Jones
[email protected]These crepes are the perfect size for breakfast or lunch. I like to fill them with eggs, cheese, and vegetables.
Uzair Ktk
[email protected]I was really impressed with how well these crepes held up. I made them ahead of time and they were still soft and pliable the next day.
Nene Nick
[email protected]These crepes are so easy to make, even for a beginner like me. I'm definitely going to be making them again soon.
Muhammed Bah
[email protected]I love that these crepes are made with whole grain flour. It makes them a healthier option than traditional crepes.
AFRO RHOSGARD
[email protected]These crepes were a hit with my family! They're so easy to make and so versatile. We've used them for breakfast, lunch, and dinner.
Ritesh Kumar
[email protected]I've tried many whole grain crepe recipes, but this one is by far the best. The crepes are thin and delicate, with a slightly crispy edge. They're perfect for sweet or savory fillings.
Tanzima Jannat
[email protected]These crepes turned out amazing! They were so light and fluffy, and the whole grain flour gave them a slightly nutty flavor. I used them to make breakfast burritos, and they were the perfect size and texture to hold all the fillings.