Whole Wheat Crepes Recipe
Landing upon a good Whole Wheat Crepes recipe is like winning in a lucky draw contest. Congratulations, you have just become a lucky winner now. If you have a lot of Eggplant Eggs on hand then Whole Wheat Crepes is the recipe you should opt for. Whole Wheat Crepes served as Main Dish is the best food to pep me up. This yummy yummy Whole Wheat Crepes recipe is a gift of the French cuisine. I am certain that you will be hooked to my favorite Whole Wheat Crepes recipe in minutes. Try it now.
Ingredients
3 eggs
1 cup milk
2/3 cup whole wheat flour
About 4 teaspoons butter or margarine
Directions
In a blender or food processor (or with a wire whip or electric mixer), blend eggs and milk; add flour and blend until smooth.
Let stand at room temperature for 1 hour.
Place a 6 or 7 inch crepe pan or other flat bottomed frying pan over medium heat.
When hot, add 1/4 teaspoon of the butter and swirl to coat surface.
Stir batter and pour about 2 tablespoons (all at once) into hot pan; immediately lift and tilt pan so batter covers entire bottom of pan. (Don't worry if there are a few little holies.)
Return to heat and cook until surface appears dry and edge is lightly browned.
With a spatula, turn and brown other side.
Turn out onto a plate, stacking crepes as made.
If made ahead, cool, then place wax paper between each crepe; package airtight (in quantities you expect to use) and refrigerate for as long as 3 days or freeze for longer storage.
Allow crepes to come to room temperature before separating; they tear if cold.
Fill crepes as desired and roll or fold to enclose.
Let stand at room temperature for 1 hour.
Place a 6 or 7 inch crepe pan or other flat bottomed frying pan over medium heat.
When hot, add 1/4 teaspoon of the butter and swirl to coat surface.
Stir batter and pour about 2 tablespoons (all at once) into hot pan; immediately lift and tilt pan so batter covers entire bottom of pan. (Don't worry if there are a few little holies.)
Return to heat and cook until surface appears dry and edge is lightly browned.
With a spatula, turn and brown other side.
Turn out onto a plate, stacking crepes as made.
If made ahead, cool, then place wax paper between each crepe; package airtight (in quantities you expect to use) and refrigerate for as long as 3 days or freeze for longer storage.
Allow crepes to come to room temperature before separating; they tear if cold.
Fill crepes as desired and roll or fold to enclose.
