WHOLE WHEAT CREPES
Steps:
- 1. Mix whole wheat pastry flour, water, eggs, and salt with a wire whisk until completely blended. It should look like very thin pancake batter. Let rest for 10 minutes. 2. Heat a non-stick skillet with a bit of canola oil over low heat. (I very rarely use non-stick pans anymore, but this is one job that it is almost essential for - unless you have a very well seasoned cast iron pan. Make sure the non-stick coating is not flaking or scratched and use only over very low heat.) Use a pastry brush to make sure the oil is spread all over the pan. 3. Pour about 1/4 cup of batter into the skillet and tilt the pan so it spreads out completely (about a 4-6 inch circle). Let cook 1-2 minutes (or a little more depending on how hot your "low" heat is) until the surface of the crepe looks dry. Loosen with a knife or thin offset spatula and gently flip. The crepes should not get browned at all. Cook one minute more and remove to a plate. 4. Repeat with remaining batter until all crepes are cooked (this makes about 12-14 crepes). Stack crepes on the plate as they finish and cover with plastic wrap until ready to use. You can make these ahead of time and wrap tightly and store in the fridge.
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Preti Limbu
[email protected]These crepes are a great addition to any brunch menu.
Don Alpha
[email protected]I'd recommend these crepes to anyone looking for a healthy and tasty breakfast.
Greg Marcantelli
[email protected]These crepes are a healthy and delicious breakfast option.
Karuhanga Beatrace
[email protected]These crepes were a great way to use up some leftover whole wheat flour.
CHINEDU Okoli
[email protected]These crepes were amazing! I'll definitely be making them again.
Faeaz Ahmeed
[email protected]Overall, these crepes were a disappointment.
Q trugamer80
[email protected]I had a hard time getting the crepes to cook evenly.
Victoria Thirion
[email protected]These crepes were a bit bland for my taste.
John Patterson
[email protected]I love these crepes! They're so versatile and can be filled with anything.
Mohammad Harris
[email protected]These crepes were delicious! I filled them with ham and cheese, and they were the perfect comfort food.
Matthew Munee
[email protected]I'm new to crepe making, and these whole wheat crepes were a great place to start. They were easy to make and turned out perfectly.
parvez musarop
[email protected]These crepes were a bit more challenging to make than I expected, but they were worth the effort. They were so light and fluffy, and the flavor was amazing.
Talal Khattak
[email protected]I'm not a big fan of whole wheat flour, but these crepes were surprisingly good. The nutty flavor of the flour really complemented the fillings.
Calandra Stubbs
[email protected]These crepes are delicious and healthy! I love that I can use whole wheat flour and still get a light and fluffy crepe.
Josphine Gilly
[email protected]I've made these crepes several times now, and they always turn out perfect. They're so versatile - I've filled them with everything from Nutella to savory fillings like cheese and ham.
Farida Mohamed
[email protected]These whole wheat crepes were a hit with my family! They were light and fluffy, and the nutty flavor of the whole wheat flour was a nice change from traditional crepes.