Erin Oprea's Whole Wheat Crepes

By loves2bake

Ingredients

• 3 eggs
• 2/3 cup skim milk or unsweetened almond milk
• 2 T melted unsalted butter or butter substitute (optional)
• 1/4 tsp salt
• 1/3 cup whole-wheat flour

Preparation

Step 1

Beat the eggs, milk, butter (if using), and salt in a small bowl. Mix in the flour. For tastier crepes, cover the batter loosely and let sit either in the fridge or at room temperature for 30-60 minutes. Pour a heavy spoonful into a hot skillet, moving it side to side to spread the batter in a thin, even layer. Flip when it's slightly brown on the edges.

Toppings:
Blueberry compote
Sliced bananas
Natural creamy peanut butter

For the Peach Raspberry Compote:
1 pint raspberries
1 tsp cornstarch or arrowroot powder
1 T agave nectar
1/2 cup water
1 peach, peeled and diced (or 1/2 cup frozen peaches)

Bring all ingredients to a boil, stirring continuously and smashing the peaches and berries as you go. Reduce the heat and simmer for 5 minutes. Refrigerate or use immediately.