Whole-Wheat Crepes

By cprzybyl

Nutritional Info (Per serving):
Calories: 49, Saturated Fat: 1g, Sodium: 53mg, Dietary Fiber: 1g, Total Fat: 2g, Carbs: 6g, Cholesterol: 41mg, Protein: 2g
Carb Choices: 0.5

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Ingredients

• 1/2 cup(s) flour, whole-wheat 1/2 cup(s) flour, all-purpose 1 teaspoon sugar, for dessert crepes; optional 1/4 teaspoon salt 3 large egg(s) 1/2 cup(s) milk, lowfat (1%) 2 teaspoon butter, melted, or c

Details

Servings 16
Adapted from everydayhealth.com

Preparation

Step 1

1. Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process 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 water (or club soda) into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.


3. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.


4. If serving immediately, fill and roll or fold the crepe. Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.

Variations: Buckwheat Crepes: Substitute buckwheat flour for the whole-wheat flour. Fill with sauteed apples or smoked salmon and cream cheese. Cornmeal Crepes: Substitute cornmeal for the whole-wheat flour. Try with a spicy chili or with blueberries and cream cheese.