Whole Wheat Crepes Recipe
Ingredients
| Skim milk | 1 Cup (16 tbs) | |
| 1 egg or 1/4 cup fat-free egg substitute | ||
| Egg white | 1 | |
| Whole wheat flour | 3/4 Cup (16 tbs) | |
Directions
Place the milk, egg, and egg white in a blender container.
Process on medium speed until combined.
Add the flour and process on medium speed until smooth, stopping and scraping down the sides of the container as needed.
Coat a crepe pan or medium no-stick frying pan with no-stick spray.
Set the pan over medium heat until heated to the point where water sprinkled on the surface dances and sputters.
For each crepe, add 2 to 3 tablespoons of the batter to the pan.
Immediately swirl the pan gently to distribute the batter in a thin layer.
Cook the crepe until the surface appears dry, about 1 minute.
Turn the crepe out of the pan onto a clean kitchen towel draped over a wire rack.
Allow to cool, then stack the crepes, separating them with wax paper.
Process on medium speed until combined.
Add the flour and process on medium speed until smooth, stopping and scraping down the sides of the container as needed.
Coat a crepe pan or medium no-stick frying pan with no-stick spray.
Set the pan over medium heat until heated to the point where water sprinkled on the surface dances and sputters.
For each crepe, add 2 to 3 tablespoons of the batter to the pan.
Immediately swirl the pan gently to distribute the batter in a thin layer.
Cook the crepe until the surface appears dry, about 1 minute.
Turn the crepe out of the pan onto a clean kitchen towel draped over a wire rack.
Allow to cool, then stack the crepes, separating them with wax paper.
Chef
